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Published in 2020 at "Current opinion in food science"
DOI: 10.1016/j.cofs.2020.04.002
Abstract: The fermentation of plant foods detoxifies and eliminates compounds that are inherently present in grains and legumes and have antinutritive properties, including cyanogenic glycosides, vicine and convicine, phytate, phenolic compounds, immune-reactive proteins and fermentable oligosaccharides,…
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Keywords:
plant foods;
essential situ;
situ digestion;
food ... See more keywords