Potential of moringa (Moringa oleifera) leaf powder for functional food ingredients: A review
One of the efforts to produce functional foods is using ingredients containing health-beneficial bioactive compounds. Another way to produce functional foods is fermentation generating bioactive compounds or fortification with the bioactive compound extract. An ingredient historically believed to ha...
| 主要な著者: | , , , |
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| フォーマット: | 論文 |
| 言語: | English |
| 出版事項: |
Czech Academy of Agricultural Sciences
2023-02-01
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| シリーズ: | Czech Journal of Food Sciences |
| 主題: | |
| オンライン･アクセス: | https://cjfs.agriculturejournals.cz/artkey/cjf-202301-0002_potential-of-moringa-moringa-oleifera-leaf-powder-for-functional-food-ingredients-a-review.php |