Bautista-Expósito, Sara <br/><br/>
pH-controlled fermentation in mild alkaline conditions enhances bioactive compounds and functional features of lentil to ameliorate metabolic disturbances.  [electronic resource] 

 -  Food chemistry  May 2018 
 - 262-271 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>1873-7072 
<br/><br/><label>Standard No.: </label>10.1016/j.foodchem.2017.12.059  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Angiotensin-Converting Enzyme Inhibitors--pharmacology<br/>Animals<br/>Antioxidants--metabolism<br/>Fermentation<br/>Fermented Foods<br/>Glycoside Hydrolase Inhibitors--pharmacology<br/>Hydrogen-Ion Concentration<br/>Lactobacillus plantarum--metabolism<br/>Lens Plant--chemistry<br/>Lipase--antagonists & inhibitors<br/>Mice<br/>Phenols--metabolism<br/>Plant Proteins, Dietary--metabolism<br/>Proteolysis<br/>RAW 264.7 Cells