Fermentation enhances the content of bioactive compounds in kidney bean extracts

Article

Abstract: The influence of solid (SSF) or liquid state fermentation (LSF) for 48 and 96 h on the production of

Palabras claves:

Antihypertensive compounds, Antioxidants, Fermentation, Functional ingbkp_redients, Kidney beans

Autores:

Cristina Martínez-Villaluenga, Dueñas M., Juana Frias, Limón R.I., Peñas E., Torino M.I.

Fuentes:

scopus