Enhancement of antioxidant properties of Triticum durum obtained by traditional spontaneous fermentation in underground silos
Fermented foods have made important contributions to human diets for thousands of years and continue to do so. Their health-promoting benefits are attracting increasingly attention. The present study was conducted to evaluate the impact of natural fermentation on antioxidant properties of traditiona...
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| Format: | article |
| Language: | eng |
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2021
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| Online Access: | https://doi.org/10.4025/actascibiolsci.v43i1.57080 |
| Country: | Brazil |
| Oai: | oai:periodicos.uem.br/ojs:article/57080 |