DOI: 10.3390/fermentation9090790 ISSN:
The Antioxidant Potential of Fermented Foods: Challenges and Future Trends
Michela Verni, Carlo Giuseppe Rizzello- Plant Science
- Biochemistry, Genetics and Molecular Biology (miscellaneous)
- Food Science
The major roles of antioxidant compounds in preserving food shelf-life, as well as in providing health-promoting benefits, combined with the increasing concern regarding synthetic antioxidants, is progressively leading the scientific community to focus on natural antioxidants [...]