Fermentation as a bio-process to obtain functional soybean flours

Article

Abstract: The effect of fermentation on the antioxidant compounds [vitamins C and E, total phenolic compounds

Palabras claves:

Fermentation, Phosphatidylcholine peroxidation, PRTC, Reduced glutathione, SOD-like activity, soybean, Teac, Total phenolic compounds, Vitamin C, Vitamin E

Autores:

Fernandez-Orozco R., Juana Frias, Kozłowska H., Muñoz R., Piskuła M.K., Vidal‐Valverde C., Zieliński H.

Fuentes:

scopus