Fermented Wild Chicory (Cichorium intybus L.) Leaves as a Promising Food Ingredient: Phytochemical Profile and Antioxidant Potential
Wild chicory (Cichorium intybus L.) is a spontaneous, widely distributed Mediterranean plant traditionally used in both food and herbal medicine, owing to its high content of bioactive compounds with antioxidant activity. Lactic acid fermentation is increasingly explored as a mild technological strategy to modulate the...