Evaluation of Semi-Solid-State Fermentation of <i>Elaeocarpus serratus</i> L. Leaves and Black Soymilk by <i>Lactobacillus plantarum</i> on Bioactive Compounds and Antioxidant Capacity
<i>Elaeocarpus serratus</i> L. leaves (EL) containing phenolic compounds and flavonoids, including myricitrin with pharmacological properties, could be valorized as nutritional additive in foods. In this study, the semi-solid-state fermentation of EL and black soymilk (BS) by <i>La...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2021-03-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/10/4/704 |