Effect of germination and fermentation on the antioxidant vitamin content and antioxidant capacity of Lupinus albus L. var. Multolupa

Article

Abstract: The present work studies the antioxidant capacity as well as the vitamin C and E contents of raw, fe

Palabras claves:

Antioxidant capacity, Fermentation, germination, Lupins, Phosphatidyl-choline peroxidation, Teac, Tocopherol, Vitamin C, Vitamin E

Autores:

Doblado R., Juana Frias, Miranda M., Vidal‐Valverde C.

Fuentes:

scopus