The effects of solid-state fermentation on the content, composition and in vitro antioxidant activity of flavonoids from dandelion
Dandelion (Taraxacum officinale), a common plant worldwide, is used as both a medicine and food. Fermentation is a food processing technology that has many advantages, such as low energy cost, changes in product characteristics, and enhanced product quality. The purpose of this study was to investig...
| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Public Library of Science (PLoS)
2020-01-01
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| Series: | PLoS ONE |
| Online Access: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7491732/?tool=EBI |