Related Experiment Video

Updated: Jun 27, 2026

Preparation of High-Quality Fermented Fish Product
05:17

Preparation of High-Quality Fermented Fish Product

Published on: August 23, 2019

Valorization of Lemon Processing By-Products Through Multi-Strain Fermentation: Strain-Specific Changes in

Ching I Lin1,2,3, Chih Hsuan Fan4, Shu Hsien Tsai4

  • 1Department of Nutrition and Health Sciences, Chang Gung University of Science and Technology, Taoyuan 33303, Taiwan.

Antioxidants (Basel, Switzerland)
|June 26, 2026
PubMed

Keywords:
antioxidant activityflavonoidslemon by-productslimonoidsmetabolic conversionmicrobial fermentationstrain selection

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