Solid State Bioconversion for Producing Common Bean (<i>Phaseolus</i>&am

来源 :食品与营养科学(英文) | 被引量 : 0次 | 上传用户:fhzh508508
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The main objective of this investigation was to study the time effect during solid state bioconversion (SSB) on total phenolics content (TPC) and antioxidant activity (AoxA) of common beans to improve antihypertensive functionality. Cooked cotyledons of d
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