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In vitro approach for evaluation of carob by-products as source bioactive ingbkp_redients with potential to attenuate metabolic syndrome (MetS)
ArticleAbstract: The potential bioactivities for alleviating Metabolic Syndrome associated risk factors were evaluatePalabras claves:Food analysis, Food scienceAutores:Aguirre L., Cristina Martínez-Villaluenga, De Luis D.A., Dueñas M., Lasa A., Martín‐diana A.B., Rico D., Silván J.M.Fuentes:scopuspH-controlled fermentation in mild alkaline conditions enhances bioactive compounds and functional features of lentil to ameliorate metabolic disturbances
ArticleAbstract: Lentil fermentation has a promising potential as a strategy for development of multifunctional ingbkPalabras claves:bioactivity, lentil, Metabolic syndrome, Peptides, pH-controlled fermentation, PHENOLIC COMPOUNDSAutores:Bautista‐expósito S., Cristina Martínez-Villaluenga, Juana Frias, Peñas E., Silván J.M.Fuentes:scopus