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Updated: Jul 27, 2025

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发酵和消毒对植物的物理化学和植物化学成分的影响

Ricardo M Ferreira1, Adriana M Costa1, Carlos A Pinto1

  • 1LAQV-REQUIMTE, Department of Chemistry, Campus Universitário de Santiago, University of Aveiro, 3810-193 Aveiro, Portugal.

Foods (Basel, Switzerland)
|June 10, 2023
PubMed
概括

在42小时内发酵刺 (Opuntia ficus-indica),产生了一种饮料,其保质期和感官质量得到改善. 高压加工进一步提高了其植物化学含量和抗氧化能力.

关键词:
这种植物是Opuntia ficus-indica.抗氧化剂是一种抗氧化剂.发酵 发酵 发酵 发酵高压的高压的高压.植物化学品 植物化学品刺梨是一种刺梨.温度的温度的温度的温度的温度

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