Transformation of phytochemicals and functional properties in Eleutherococcus senticosus leaves during solid-state fermentation with Rhizopus oligosporus
Eleutherococcus senticosus ( E. senticosus ) leaves were subjected to solid-state fermentation with Rhizopus oligosporus KCCM11948P for 120 h to evaluate changes in phytochemicals and functional properties. Fermentation increased water-swelling, water-holding, cholesterol-binding, and oil absorption capacities...