pH-controlled fermentation in mild alkaline conditions enhances bioactive compounds and functional features of lentil to ameliorate metabolic disturbances

Article

Abstract: Lentil fermentation has a promising potential as a strategy for development of multifunctional ingbk

Palabras claves:

bioactivity, lentil, Metabolic syndrome, Peptides, pH-controlled fermentation, PHENOLIC COMPOUNDS

Autores:

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

Fuentes:

scopus