Changes in Phytochemical and Antioxidant Potential of Tempeh Common Bean Flour from Two Selected Cultivars Influenced by Temperature and Fermentation Time

Journal of Food Processing and Preservation

Volumn 40, Issue 2, 2016, Pages 270-278

  Gamboa Gómez, Claudia I ^a   Muñoz Martínez, Abigail ^a   Rocha Guzmán, Nuria E ^a   Gallegos Infante, J Alberto ^a   Moreno Jiménez, Martha R ^a   González Herrera, Silvia M ^a   Soto Cruz, Oscar ^a   González Laredo, Rubén F ^a  

^a Instituto Tecnologico de   (Mexico)

Author keywords

[No Author keywords available]

Indexed keywords

ANTIOXIDANTS; FERMENTATION;

2 ,2-DIPHENYL-1-PICRYLHYDRAZYL; ANTIOXIDANT CAPACITY; ANTIOXIDANT POTENTIAL; FERMENTATION TIME; FUNGAL FERMENTATIONS; HYDROXYL RADICALS; LOW DENSITY LIPOPROTEINS; PHENOLIC CONTENT;

PLANTS (BOTANY);

EID: 84949309455     PISSN: 01458892     EISSN: 17454549     Source Type: Journal    
DOI: 10.1111/jfpp.12604     Document Type: Article

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