发酵食品的抗氧化潜力：挑战和未来趋势

IF 3.3 3区农林科学 Q2 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Fermentation-Basel Pub Date : 2023-08-27 DOI:10.3390/fermentation9090790

M. Verni, C. Rizzello

引用次数: 0

摘要

抗氧化化合物在保存食品保质期以及提供健康促进益处方面的主要作用，加上对合成抗氧化剂的日益关注，正逐渐导致科学界关注天然抗氧化剂[…]

本文章由计算机程序翻译，如有差异，请以英文原文为准。

查看原文本刊更多论文

The Antioxidant Potential of Fermented Foods: Challenges and Future Trends

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 [...]

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来源期刊

Fermentation-Basel BIOTECHNOLOGY & APPLIED MICROBIOLOGY-

CiteScore

3.80

自引率

18.90%

发文量

594

审稿时长

7 weeks

期刊介绍： Fermentation-Basel is an international open access journal published by MDPI, focusing on fermentation-related research, including new and emerging products, processes and technologies, such as biopharmaceuticals and biotech drugs. The journal enjoys a good reputation in the academic community and provides a high-impact forum for researchers in the field of bioengineering and applied microbiology.