Amino acids profile and antioxidant activity of different Lupinus angustifolius seeds after solid state and submerged fermentations

The objective of this study was to investigate the amino acids profile, total phenolic compounds (TPC) content, antioxidant activity after submerged (SmF) and solid state (SSF) fermentations of different Lupinus angustifolius seeds by the Lactobacillus sakei KTU05-6. Additionally, the impact of diff...

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Veröffentlicht in:J Food Sci Technol
Hauptverfasser: Starkute, Vytaute, Bartkiene, Elena, Bartkevics, Vadims, Rusko, Janis, Zadeike, Daiva, Juodeikiene, Grazina
Format: Artigo
Sprache:Inglês
Veröffentlicht: Springer India 2016
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Original Article
Online Zugang:https://ncbi.nlm.nih.gov/pmc/articles/PMC5223248/
https://ncbi.nlm.nih.gov/pubmed/28115754
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-016-2384-8
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