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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Detalles Bibliográficos
Autores principales: Zieliński, Henryk, Honke, Joanna, Topolska, Joanna, Bączek, Natalia, Piskuła, Mariusz Konrad, Wiczkowski, Wiesław, Wronkowska, Małgorzata
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7404683/
https://www.ncbi.nlm.nih.gov/pubmed/32610526
http://dx.doi.org/10.3390/foods9070847

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7404683/
https://www.ncbi.nlm.nih.gov/pubmed/32610526
http://dx.doi.org/10.3390/foods9070847

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