Conversion of (poly)phenolic compounds in food fermentations by lactic acid bacteria: Novel insights into metabolic pathways and functional metabolites.

Gaur, Gautam; Gänzle, Michael G

Gaur, Gautam; Gänzle, Michael G.

Afiliación

Gaur G; University of Alberta, Department of Agricultural, Food and Nutritional Science, Edmonton, Alberta, Canada.
Gänzle MG; University of Alberta, Department of Agricultural, Food and Nutritional Science, Edmonton, Alberta, Canada.

Curr Res Food Sci ; 6: 100448, 2023.

Article en En | MEDLINE | ID: mdl-36713641

Palabras clave

Food fermentations; Lactic acid bacteria; Lactobacillus; Phenolic acids; Phenolic compounds; Polyphenols; Sourdough

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Curr Res Food Sci Año: 2023 Tipo del documento: Article País de afiliación: Canadá Pais de publicación: Países Bajos

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