Antioxidant activity of indigenous yeasts isolated during the fermentation of table olives from Northeast of Portugal

Yeasts have an important role in fermented foods, including table olives. These microorganisms can be a new source of natural antioxidants. Free-radical-scavenging antioxidants have potential as protective agents against various degenerative diseases caused by oxidative damage. In the present study,...

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Bibliographic Details
Main Author: Oliveira, Tatiane Cristina Gonçalves de (author)
Other Authors: Ramalhosa, Elsa (author), Colla, Eliane (author), Pereira, J.A. (author), Pereira, Ermelinda (author)
Format: conferenceObject
Language:eng
Published: 2017
Subjects:
Yeasts
Table olives
Antioxidant activity
Online Access:http://hdl.handle.net/10198/14107
Country:Portugal
Oai:oai:bibliotecadigital.ipb.pt:10198/14107

Internet

http://hdl.handle.net/10198/14107

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