Individual contributions of Savinase and Lactobacillus plantarum to lentil functionalization during alkaline pH-controlled fermentation

Article

Abstract: Legumes offer the possibility to develop multifunctional foods with benefits for metabolic syndrome.

Palabras claves:

bioactivity, L. plantarum, lentil, Metabolic syndrome, Peptides, pH-controlled fermentation, PHENOLIC COMPOUNDS, Savinase

Autores:

Bautista‐expósito S., Cristina Martínez-Villaluenga, Dueñas M., Juana Frias, Peñas E., Silván J.M.

Fuentes:

scopus