Antioxidant properties of extracts from fermented and cooked seeds of Polish cultivars of Lathyrus sativus

Food Chemistry

Volumn 109, Issue 2, 2008, Pages 285-292

  Starzyńska Janiszewska, Anna ^a   Stodolak, Bozena ^a   Jamróz, Małgorzata ^a  

^a UNIVERSITY OF AGRICULTURE IN KRAKOW   (Poland)

Author keywords

Antiradical activity; Lathyrus sativus; Rhizopus oligosporus; Tempeh; Total antioxidant activity

Indexed keywords

1,1 DIPHENYL 2 PICRYLHYDRAZYL; LATHYRUS SATIVUS EXTRACT; LINOLEIC ACID; METHANOL; PHENOL DERIVATIVE; PLANT EXTRACT; RADICAL; UNCLASSIFIED DRUG;

ANTIOXIDANT ACTIVITY; ARTICLE; COOKED FOOD; CULTIVAR; FERMENTATION; FERMENTED PRODUCT; INOCULATION; LATHYRUS; LATHYRUS SATIVUS; NONHUMAN; OXIDATION; RHIZOPUS; RHIZOPUS OLIGOSPORUS; SEED;

LATHYRUS SATIVUS; PISUM SATIVUM; RHIZOPUS MICROSPORUS VAR. OLIGOSPORUS;

EID: 39749085169     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2007.12.028     Document Type: Article

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