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In vitro digestibility and angiotensin converting enzyme (ACE) inhibitory activity of solid-state fermented fava beans (Vicia faba L.)

Sara Muñoz‐Pina, Kateryna Khvostenko, Jorge García‐Hernández, Ana Heredia, Ana Andrés

2024Food Chemistry15 citationsDOI

Topics & Concepts

Food scienceValineFermentationIngredientVicia fabaChemistryAmino acidIsoleucineEssential amino acidSolid-state fermentationBiological valueLeucineBiochemistryBiologyBotanyProteins in Food SystemsPhytase and its ApplicationsProtein Hydrolysis and Bioactive Peptides
In vitro digestibility and angiotensin converting enzyme (ACE) inhibitory activity of solid-state fermented fava beans (Vicia faba L.) | Litcius