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Preparation of High-Quality Fermented Fish Product
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Individual contributions of Savinase and Lactobacillus plantarum to lentil functionalization during alkaline

Sara Bautista-Expósito1, Elena Peñas1, Montserrat Dueñas2

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

Food Chemistry
|April 7, 2018
PubMed

Keywords:
BioactivityL. plantarumLentilMetabolic syndromePeptidesPhenolic compoundsSavinasepH-controlled fermentation

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