Effect of crop maturity stages and lactic acid fermentation on nutrient absorption properties, and bioaccessibility of Fe, Zn and Ca in Spinacia oleracea L
This study explores the variability in nutritional composition of spinach at different maturity stages and assesses the effects of fermentation on reducing oxalates and enhancing minerals bioaccessibility. Spinach harvested at the age of 4th to 6th weeks was processed as raw, blanched, and fermented to develop freeze-dried powders. The growth stages of spinach from the 4th to the 6th week showed a