Effect of solid-state fermentation with Bacillus subtilis lwo on the proteolysis and the antioxidative properties of chickpeas
Wen Li, Tao Wang
Topics & Concepts
FermentationBacillus subtilisProteolysisSolid-state fermentationFood scienceProteaseBiochemistryDPPHAntioxidantPeptideBiologyChemistryBacteriaEnzymeGeneticsProtein Hydrolysis and Bioactive PeptidesProbiotics and Fermented FoodsProteins in Food Systems