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Fermentation enhances the content of bioactive compounds in kidney bean extracts
ArticleAbstract: The influence of solid (SSF) or liquid state fermentation (LSF) for 48 and 96 h on the production ofPalabras claves:Antihypertensive compounds, Antioxidants, Fermentation, Functional ingbkp_redients, Kidney beansAutores:Cristina Martínez-Villaluenga, Dueñas M., Juana Frias, Limón R.I., Peñas E., Torino M.I.Fuentes:scopusEffect of storage on the content of indole-glucosinolate breakdown products and vitamin C of sauerkrauts treated by high hydrostatic pressure
ArticleAbstract: The effect of refrigerated storage for three months on the content of indole glucosinolate (GLS) brePalabras claves:Cabbage, High hydrostatic pressure, Indole glucosinolate breakdown products, Sauerkraut, STORAGE, Vitamin CAutores:Juana Frias, Limón R.I., Peñas E., Vidal‐Valverde C.Fuentes:scopus