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Polyphenol bioactivity evolution during the spontaneous fermentation of vegetal by-products.

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0 Published in 2021 at "Food chemistry"

DOI: 10.1016/j.foodchem.2021.131791

Abstract: Food industry by-products such as grape pomace (GP), tomato pomace (TP), and spent coffee grounds (SCG) are rich in polyphenols (PP) but are easily biodegradable. The aim of this study is to test Spontaneous Fermentation… read more here.

Keywords: fermentation; spontaneous fermentation; bioactivity; bioactivity evolution ... See more keywords