Changes in the Phytochemical and Bioactive Compounds and the Antioxidant Properties of Wolfberry during Vinegar Fermentation Processes

Changes in the Phytochemical and Bioactive Compounds and the Antioxidant Properties of Wolfberry during Vinegar Fermentation Processes

Wolfberry (<i>Lycium barbarum</i> L.), as a kind of functional fruit, has various nutritional and bioactive components, which exhibit healthy benefits. However, wolfberry is not easy to preserve, and the intensive processing of wolfberry needs to be developed. In the present study, the c...

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Bibliographic Details
Main Authors:	Ting Xia, Xiao Qiang, Beibei Geng, Xiaodong Zhang, Yiming Wang, Shaopeng Li, Yuan Meng, Yu Zheng, Min Wang
Format:	Article
Language:	English
Published:	MDPI AG 2022-12-01
Series:	International Journal of Molecular Sciences
Subjects:	wolfberry vinegar nutrition bioactive compounds antioxidant activity
Online Access:	https://www.mdpi.com/1422-0067/23/24/15839

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