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Preparation of High-Quality Fermented Fish Product
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In vitro investigation of bioactivities of solid-state fermented lupin, quinoa and wheat using Lactobacillus spp

Mutamed Ayyash1, Stuart K Johnson2, Shao-Quan Liu3

  • 1Food Science Department, College of Food and Agriculture, United Arab Emirates University (UAEU), PO Box 1555, Al Ain, United Arab Emirates.

Food Chemistry
|February 7, 2019
PubMed

Keywords:
1,1-Diphenyl-2-picrylhydrazyl DPPH (PubChem CID: 2735032)AnticancerAntihypertensiveCerealFermentationHippuryl-histidyl-leucine (PubChem CID: 94418)Probiotico-Phthalaldehyde (PubChem CID: 4807)p-Nitrophenyl α-d-glucopyranoside (PubChem CID: 102764)

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