reviewFood ChemistryApr 1, 2014Closed access

Effect of fermentation on the antioxidant activity in plant-based foods

SJSun Jin HurSYSeung Yuan LeeYKYoungchan KimICIn‐Wook ChoiGKGeun‐Bae Kim

Chung-Ang University · Korea Food Research Institute

PubMed
Indexed incrossrefpubmed

Abstract

No abstract available for this paper.

Citation impact

932
total citations
FWCI
12.52
Percentile
100%
References
98
Citations per year

Authors

5

Topics & keywords

Topics
Keywords
  • Fermentation
  • Antioxidant
  • Chemistry
  • Food science
  • Protease
  • Hydrolysis
  • Chelation
  • Biochemistry
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