Antioxidant phenolics and their microbial production by submerged and solid state fermentation process: A review-Reference-Cited by-同舟云学术

Antioxidant phenolics and their microbial production by submerged and solid state fermentation process: A review

Published:2016-07 Issue: Volume:53 Page:60-74
ISSN:0924-2244
Container-title:Trends in Food Science & Technology
language:en
Short-container-title:Trends in Food Science & Technology

Author:

Bhanja Dey Tapati,Chakraborty Subhojit,Jain Kavish Kr.,Sharma Abha,Kuhad Ramesh Chander

Funder

University Grant Commission

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference168 articles.

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5. Diet supplementation for 5 weeks with polyphenol-rich cereals improves several functions and the redox state of mouse leucocytes;Álvarez;European Journal of Nutrition,2006

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