Chestnuts in Fermented Rice Beverages Increase Metabolite Diversity and Antioxidant Activity While Reducing Cellular Oxidative Damage
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DOI: 10.3390/foods12010164
Abstract: Foods containing chestnuts (Castanea mollissima Blume) are relatively uncommon, despite the high nutrient and starch contents and purported health benefits. In this study, we examine the flavor-related metabolites, volatile compounds, and amino acids in a… read more here.
Keywords: cellular oxidative; chestnuts fermented; antioxidant activity; oxidative damage ... See more keywords