Impact of Ganoderma lucidum fermentation on the nutritional composition, structural characterization, metabolites, and antioxidant activity of Soybean, sweet potato and Zanthoxylum pericarpium residues

Impact of Ganoderma lucidum fermentation on the nutritional composition, structural characterization, metabolites, and antioxidant activity of Soybean, sweet potato and Zanthoxylum pericarpium residues

One of the major issues in the food sector is the lack of resource utilization and the contamination of the environment caused by by-products. This study aimed to investigate the effects of Ganoderma lucidum (GL) fermentation on the nutritional components, structural characterization, metabolites, a...

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Bibliographic Details
Main Authors: Qin Cen, Jin Fan, Rui Zhang, Hongyan Chen, Fuyi Hui, Jiamin Li, Xuefeng Zeng, Likang Qin
Format: Article
Language:English
Published: Elsevier 2024-03-01
Series:Food Chemistry: X
Subjects:
Antioxidant activity
Ganoderma lucidum
Soybean residue
Sweet potato residue
Zanthoxylum pericarpium residue
Online Access:http://www.sciencedirect.com/science/article/pii/S2590157523005217

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http://www.sciencedirect.com/science/article/pii/S2590157523005217

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