Impact of Lactic Acid Bacteria Fermentation on Phenolic Compounds and Antioxidant Activity of Avocado Leaf Extracts

• Egile Nagusiak: Soumi De Montijo-Prieto (Egilea), María del Carmen Razola-Díaz (Egilea), Federica Barbieri (Egilea), Giulia Tabanelli (Egilea), Fausto Gardini (Egilea), Maria Jiménez-Valera (Egilea), Alfonso Ruiz-Bravo (Egilea), Vito Verardo (Egilea), Ana Mª Gómez-Caravaca (Egilea)
• Formatua: Liburua
• Argitaratua: MDPI AG, 2023-01-01T00:00:00Z.
• Gaiak: article
• Sarrera elektronikoa: Connect to this object online.

The growing global consumption of avocados, associated with contents including bioactive compounds with numerous health-promoting properties, is producing a large amount of agro wastes around the world. Different management approaches are available for the recovery of bioactive compounds from wastes...