Fermentation alters antioxidant capacity and polyphenol distribution in selected edible legumes

International Journal of Food Science and Technology

Volumn 51, Issue 4, 2016, Pages 875-884

  Gan, Ren You ^a   Shah, Nagendra P ^a   Wang, Ming Fu ^a   Lui, Wing Yee ^a   Corke, Harold ^a,b  

^a UNIVERSITY OF HONG KONG   (Hong Kong)

^b HUBEI UNIVERSITY OF TECHNOLOGY   (China)

Author keywords

Antioxidant capacity; Bound phenolics; Edible legume; Fermentation; Lactic acid bacteria; Total phenolic content

Indexed keywords

ANTIOXIDANTS; BACTERIA; BIOCHEMISTRY; LACTIC ACID; PHENOLS;

ANTIOXIDANT CAPACITY; EDIBLE LEGUME; LACTIC ACID BACTERIA; PHENOLICS; TOTAL PHENOLIC CONTENT;

FERMENTATION;

EID: 84968368148     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.13062     Document Type: Article

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