TY  - JOUR 
AU  - Verni, Michela
AU  - Verardo, Vito
AU  - Rizzello, Carlo Giuseppe
PY  - 2019
UR  - http://hdl.handle.net/10481/57484
AB  - The major role of antioxidant compounds in preserving food shelf life, as well as providing
health promoting benefits, combined with the increasing concern towards synthetic antioxidants, has
led the scientific community to focus on natural...
LA  - eng
PB  - MDPI
KW  - Lactic acid bacteria
KW  - Phenolic compounds
KW  - Bioactive peptides
KW  - Fungi
KW  - Grains
TI  - How Fermentation Affects the Antioxidant Properties of Cereals and Legumes
DO  - 10.3390/foods8090362
ER  -