Autochthonous Fermentation as a Means to Improve the Bioaccessibility and Antioxidant Activity of Proteins and Phenolic Compounds of Yellow Pea Flour
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DOI: 10.3390/foods13050659
Abstract: This study focused on evaluating the potential of the natural fermentation of pea flour to improve the release of antioxidant compounds. Preliminary fermentations of 36.4% w/w flour dispersions were performed in tubes under different conditions… read more here.
Keywords: phenolic compounds; autochthonous fermentation; fermentation; pea flour ... See more keywords