The Impact of Fermentation on the Antioxidant Activity of Food Products
Sümeyye Sarıtaş(Çanakkale Onsekiz Mart Üniversitesi), Anna Maria Witkowska(Medical University of Białystok), José Luiz de Brito Alves(Universidade Federal da Paraíba), Sercan Karav(Çanakkale Onsekiz Mart Üniversitesi), António Raposo(Technologies pour la Santé), Hesham R. El‐Seedi(Jiangsu University), José Manuel Miranda(Universidade de Santiago de Compostela), Wojciech Koch(Medical University of Lublin), Mauro Lombardo(San Raffaele University of Rome), Alicia C. Mondragón Portocarrero(Universidade de Santiago de Compostela), Tuba Esatbeyoglu(Leibniz University Hannover)
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