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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Detalhes bibliográficos
Publicado no:J Food Sci Technol
Main Authors: Starkute, Vytaute, Bartkiene, Elena, Bartkevics, Vadims, Rusko, Janis, Zadeike, Daiva, Juodeikiene, Grazina
Formato: Artigo
Idioma:Inglês
Publicado em: Springer India 2016
Assuntos:
Original Article
Acesso em linha: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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