Biochemical Properties of Polyphenol Oxidases from Ready-to-Eat Lentil (Lens culinaris Medik.) Sprouts and Factors Affecting Their Activities: A Search for Potent Tools Limiting En...

por Sikora, Małgorzata, Świeca, Michał, Franczyk, Monika, Jakubczyk, Anna, Bochnak, Justyna, Złotek, Urszula
Publicado 2019

Lactobacillus plantarum 299V improves the microbiological quality of legume sprouts and effectively survives in these carriers during cold storage and in vitro digestion

por Świeca, Michał, Kordowska-Wiater, Monika, Pytka, Monika, Gawlik-Dziki, Urszula, Bochnak, Justyna, Złotek, Urszula, Baraniak, Barbara
Publicado 2018