About this document
Silage Fermentation of Artichoke By-Products by Châu Nyoko is a document available to read on EtoBox.
The article evaluates the potential of silage fermentation as a method for preserving and recycling polyphenols and terpenes in globe artichoke by-products. It highlights that silage significantly increases the abundance of beneficial lactic acid bacteria while preserving key bioactive compounds, with notable increases in various polyphenols and terpenes. The findings suggest that silage could be an effective biotechnological approach for the long-term preservation of these valuable components in artichoke
- Author
- Châu Nyoko
- Language
- EN