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,...
| Autor principal: | |
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| Outros Autores: | , , , |
| Formato: | conferenceObject |
| Idioma: | eng |
| Publicado em: |
2017
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| Assuntos: | |
| Texto completo: | http://hdl.handle.net/10198/14107 |
| País: | Portugal |
| Oai: | oai:bibliotecadigital.ipb.pt:10198/14107 |