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Fermentation enhances the content of bioactive compounds in kidney bean extracts

Rocio I Limón1, Elena Peñas1, M Inés Torino2

  • 1Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Juan de la Cierva 3, 28006 Madrid, Spain.

Food Chemistry
|December 3, 2014
PubMed

Keywords:
Antihypertensive compoundsAntioxidantsFermentationFunctional ingredientsKidney beans

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