Combined biotransformation processes affect the antioxidant, antidiabetic and protease inhibitory properties of lentils
Anna Luisa Ferro Casarin, Gabriela Boscariol Rasera, Ruann Janser Soares de Castro
Topics & Concepts
ChemistryFood scienceABTSGerminationHydrolysisFerulic acidAntioxidantEnzymatic hydrolysisAmylaseProteaseEnzymeBiochemistryDPPHBotanyBiologyProtein Hydrolysis and Bioactive PeptidesPhytase and its ApplicationsPhytochemicals and Antioxidant Activities