Fermentation transforms the phenolic profiles and bioactivities of plant-based foods
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Title
Fermentation transforms the phenolic profiles and bioactivities of plant-based foods
Authors
Keywords
Bioactive compounds, Biotransformation, Metabolic engineering, Microorganism metabolism, Nutritional properties, Phenolic compounds
Journal
BIOTECHNOLOGY ADVANCES
Volume 49, Issue -, Pages 107763
Publisher
Elsevier BV
Online
2021-05-05
DOI
10.1016/j.biotechadv.2021.107763
References
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