Effects of in vitro digestion on protein degradation, phenolic compound release, and bioactivity of black bean tempeh
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DOI: 10.3389/fnut.2022.1017765
Abstract: The nutritional value and bioactivity of black beans are enhanced when fermented as tempeh, but their bioaccessibility and bioactivity after ingestion remain unclear. In this study, black bean tempeh and unfermented black beans were digested… read more here.
Keywords: unfermented black; black bean; black beans; bean tempeh ... See more keywords