| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10540485 | Food Chemistry | 2013 | 8 Pages |
Abstract
⺠Fermented lentil extracts presented antioxidant properties. ⺠Liquid-state fermentation provided antihypertensive lentil extracts. ⺠Important to develop new ingredients in preventing hypertension.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Maria Inés Torino, RocÃo I. Limón, Cristina MartÃnez-Villaluenga, Sari Mäkinen, Anne Pihlanto, Concepción Vidal-Valverde, Juana Frias,