Antioxidant phenolics and their microbial production by submerged and solid state fermentation process: A review

出版年份 2016 全文链接

标题

作者

关键词

Reactive oxygen, Antioxidant, Phenolic compounds, Bioactive, Extraction, Food, Submerged, Solid-state, Fermentation

出版物

TRENDS IN FOOD SCIENCE & TECHNOLOGY

Volume 53, Issue -, Pages 60-74

出版商

Elsevier BV

发表日期

2016-05-01

DOI

10.1016/j.tifs.2016.04.007

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