Bio-enrichment of phenolic, flavonoids content and antioxidant activity of commonly used pulses by solid-state fermentation
Pooja Saharan, Pardeep Kumar Sadh, Surekha Duhan, Joginder Singh Duhan
Topics & Concepts
Food scienceFlavonoidFermentationAntioxidantChemistrySolid-state fermentationPolyphenolAspergillus awamoriPhenolsAspergillus nigerBiochemistrySeed and Plant BiochemistryFood composition and propertiesProteins in Food Systems