ACE Inhibitory Properties and Phenolics Profile of Fermented Flours and of Baked and Digested Biscuits from Buckwheat

The angiotensin converting enzyme (ACE) inhibitory activity and phenolics profile of fermented flours and of baked and digested buckwheat biscuits was studied. The fermentation of buckwheat flour by select lactic acid bacteria (LAB) caused a decrease in ACE inhibitory activity as compared to the non...

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Vydáno v:Foods
Hlavní autoři: Zieliński, Henryk, Honke, Joanna, Topolska, Joanna, Bączek, Natalia, Piskuła, Mariusz Konrad, Wiczkowski, Wiesław, Wronkowska, Małgorzata
Médium: Artigo
Jazyk:Inglês
Vydáno: MDPI 2020
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Article
On-line přístup:https://ncbi.nlm.nih.gov/pmc/articles/PMC7404683/
https://ncbi.nlm.nih.gov/pubmed/32610526
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods9070847
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