Fermentation enhances the content of bioactive compounds in kidney bean extracts

  1. Limón, R.I.
  2. Peñas, E.
  3. Torino, M.I.
  4. Martínez-Villaluenga, C.
  5. Dueñas, M.
  6. Frias, J.
Journal:
Food Chemistry

ISSN: 1873-7072,  0308-8146

Year of publication: 2015

Volume: 172

Pages: 343-352

Type: Article

DOI: 10.1016/J.FOODCHEM.2014.09.084 GOOGLE SCHOLAR
Data source: Scopus