Nutrients Bioavailability Increased by Fermentation
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Acknowledgements
References
Yuyan Lu, Kaiyu Mu et al. Fermentation of tomato juice improves in vitro bioaccessibility of lycopene. Journal of Functional Foods. 71 (2020). 10.1016/j.jff.2020.104020
Samtiya, M., Aluko, R. E. et al. Enhancing Micronutrients Bioavailability through Fermentation of Plant-Based Foods: A Concise Review. Fermentation, 7(2), 63 (2021). doi:10.3390/fermentation7020063
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