Effects of solid-state fermentation and extraction solvents on the antioxidant properties of lentils
Ana Elisa Alves Magro, Ruann Janser Soares de Castro
Topics & Concepts
ABTSFermentationChemistryDPPHAntioxidantFood scienceSolid-state fermentationExtraction (chemistry)Aspergillus oryzaeIonic liquidEthyl acetateSolventOrganic chemistryCatalysisFood composition and propertiesSeed and Plant BiochemistryPhytochemicals and Antioxidant Activities