Antioxidant and antihypertensive properties of liquid and solid state fermented lentils

Article

Abstract: The effect of liquid (LSF) and solid state fermentation (SSF) of lentils for production of water-sol

Palabras claves:

Antihypertensive compounds, Antioxidant capacity, Fermentation, Functional ingbkp_redients, lentils

Autores:

Cristina Martínez-Villaluenga, Juana Frias, Limón R.I., Mäkinen S., Pihlanto A., Torino M.I., Vidal‐Valverde C.

Fuentes:

scopus