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Impact of Lactic Acid Bacteria Fermentation Based on Biotransformation of Phenolic Compounds and Antioxidant Capacity of Mushrooms.
Foods (Basel, Switzerland), 13(11)
Citation
Ayar-Sümer, Eda Nur; Verheust, Yannick; Özçelik, Beraat; Raes, Katleen. (2024). Impact of Lactic Acid Bacteria Fermentation Based on Biotransformation of Phenolic Compounds and Antioxidant Capacity of Mushrooms.. Foods (Basel, Switzerland), 13(11). https://doi.org/10.3390/foods13111616