Tag: Fermentation
Fermentation changes polyphenols into more bioactive metabolites
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in Food scienceReview examining how microbial fermentation converts plant polyphenols into bioavailable metabolites that enhance gut health and systemic immune function through selective microbiota modulation.
KCl replacement altered fermentation microbes and increased antioxidant measures
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in Food sciencePartial NaCl replacement with KCl in fermented Nabali Baladi olives enhances yeast diversity, phenolic content, and antioxidant activity while reducing sodium content.
