Improved antioxidant capacity of three Brassica vegetables by two-step controlled fermentation using isolated autochthone strains of the genus Leuconostoc spp. and Lactiplantibacillus spp.

Parada, Romina B; Marguet, Emilio; Campos, Carmen; Vallejo, Marisol

Improved antioxidant capacity of three Brassica vegetables by two-step controlled fermentation using isolated autochthone strains of the genus Leuconostoc spp. and Lactiplantibacillus spp.

Parada, Romina B; Marguet, Emilio; Campos, Carmen; Vallejo, Marisol.

Afiliação

Parada RB; Bacterial Biotechnology Laboratory (BBL). Faculty of Natural Sciences and Health Sciences, National University of Patagonia San Juan Bosco, 9 Julio Street, 25, Chubut, Argentina.
Marguet E; BBL-CONICET, 9 Julio Street, 25, Chubut, Argentina.
Campos C; Bacterial Biotechnology Laboratory (BBL). Faculty of Natural Sciences and Health Sciences, National University of Patagonia San Juan Bosco, 9 Julio Street, 25, Chubut, Argentina.
Vallejo M; University of Buenos Aires (UBA), Faculty of Exact and Natural Sciences, Department of Industries. Buenos Aires, Argentina.

Food Chem (Oxf) ; 6: 100163, 2023 Jul 30.

Article em En | MEDLINE | ID: mdl-36698371

Palavras-chave

Antioxidants; Autochthone starter; Brassicaceae; Lactic bacteria

Texto completo

Adicionar na Minha BVS

Imprimir

XML

PubMed Links

Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: Food Chem (Oxf) Ano de publicação: 2023 Tipo de documento: Article País de afiliação: Argentina País de publicação: Reino Unido

Texto completo

Adicionar na Minha BVS

Imprimir

XML

PubMed Links

Buscar no Google