Influence of Fermentation on Functional Properties and Bioactivities of Different Cowpea Leaf Smoothies during In Vitro Digestion

This study investigated the effects of Lactiplantibacillus plantarum 75 (LAB 75) fermentation at 37 °C for 48 h on the pH, total soluble solids (TSS), colour, total titratable acidity (TTA), carotenoids, and bioactivities of cowpea leaf smoothies from three cultivars (VOP 1, VOP 3, and VOP 4). Ferme...

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Detalles Bibliográficos
Autores principales: Moloto, Mapula R., Akinola, Stephen A., Seke, Faith, Shoko, Tinotenda, Sultanbawa, Yasmina, Shai, Jerry L., Remize, Fabienne, Sivakumar, Dharini
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10137366/
https://www.ncbi.nlm.nih.gov/pubmed/37107496
http://dx.doi.org/10.3390/foods12081701

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10137366/
https://www.ncbi.nlm.nih.gov/pubmed/37107496
http://dx.doi.org/10.3390/foods12081701

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