The changes of phenolics profiles, amino acids and volatile compounds of fermented seaweed extracts obtained through microbial fermentation
Edible seaweeds are a good source of antioxidants, dietary fibers, amino acids, fatty acids and minerals. Previous studies had demonstrated that the addition of seaweeds in the form of powder or extract can improve the properties of food products. Usually, conventional methods of extraction are used...
| Published in: | Materials Today: Proceedings |
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| Main Author: | |
| Format: | Conference paper |
| Language: | English |
| Published: |
Elsevier Ltd
2021
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| Online Access: | https://www.scopus.com/inward/record.uri?eid=2-s2.0-85115018408&doi=10.1016%2fj.matpr.2021.02.366&partnerID=40&md5=73db112aee545a23316e38899b634628 |