A Comparative Study on the Antioxidative Activity and Phenolic Content of Fresh and Black (Fermented) <i>Allium</i> Vegetables
<i>Allium</i> genus vegetables have significant functional effects on health. In recent years, consumer demand for black forms of these vegetables, produced from fresh <i>Alliums</i> through spontaneous fermentation at high temperature and humidity, has increased, while their...
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| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2024-09-01
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| Series: | Fermentation |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2311-5637/10/9/486 |
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