{"title":"The Antioxidant Potential of Fermented Foods: Challenges and Future Trends","authors":"M. Verni, C. Rizzello","doi":"10.3390/fermentation9090790","DOIUrl":null,"url":null,"abstract":"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 [...]","PeriodicalId":48535,"journal":{"name":"Fermentation-Basel","volume":null,"pages":null},"PeriodicalIF":3.3000,"publicationDate":"2023-08-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Fermentation-Basel","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.3390/fermentation9090790","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"BIOTECHNOLOGY & APPLIED MICROBIOLOGY","Score":null,"Total":0}
引用次数: 0
Abstract
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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