Antioxidant Potential, Antinutrients, Mineral Composition and FTIR Spectra of Legumes Fermented with Rhizopus oligosporus

RESEARCH BACKGROUND: Legumes are superior sources of macro- and micronutrients which can be further enhanced by fermentation. This can assist in addressing the food security concerns. The present study aims to determine the effect of fermentation by Rhizopus oligosporus on nutritional and antinutrit...

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Detalles Bibliográficos
Autores principales: Toor, Barinderjeet Singh, Kaur, Amarjeet, Sahota, Param Pal, Kaur, Jaspreet
Formato: Online Artículo Texto
Lenguaje:English
Publicado: University of Zagreb Faculty of Food Technology and Biotechnology 2021
Materias:
Original Scientific Papers
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8753798/
https://www.ncbi.nlm.nih.gov/pubmed/35136376
http://dx.doi.org/10.17113/ftb.59.04.21.7319

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8753798/
https://www.ncbi.nlm.nih.gov/pubmed/35136376
http://dx.doi.org/10.17113/ftb.59.04.21.7319

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