Solid-State Fermented Pineapple Peel: A Novel Food Ingredient with Antioxidant and Anti-Inflammatory Properties.
A. oryzae
L. plantarum
L. rhamnosus
anti-inflammatory activity
antioxidant capacity
phenolic compounds
pineapple peel
solid-state fermentation
Journal
Foods (Basel, Switzerland)
ISSN: 2304-8158
Titre abrégé: Foods
Pays: Switzerland
ID NLM: 101670569
Informations de publication
Date de publication:
17 Nov 2023
17 Nov 2023
Historique:
received:
25
10
2023
revised:
02
11
2023
accepted:
09
11
2023
medline:
25
11
2023
pubmed:
25
11
2023
entrez:
25
11
2023
Statut:
epublish
Résumé
It has been reported that pineapple (
Identifiants
pubmed: 38002219
pii: foods12224162
doi: 10.3390/foods12224162
pmc: PMC10670571
pii:
doi:
Types de publication
Journal Article
Langues
eng
Subventions
Organisme : Consejo Nacional de Humanidades, Ciencias y Tecnologías (CONAHCYT)
ID : CVU 1078251
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