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Fermentation and germination improve nutritional value of cereals and legumes through activation of endogenous enzymes
Cereals and legumes are outstanding sources of macronutrients, micronutrients, phytochemicals, as well as antinutritional factors. These components present a complex system enabling interactions with different components within food matrices. The interactions result in insoluble complexes with reduc...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
John Wiley and Sons Inc.
2018
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6261201/ https://www.ncbi.nlm.nih.gov/pubmed/30510746 http://dx.doi.org/10.1002/fsn3.846 |