Increasing Antioxidant Activity and Protein Digestibility in Phaseolus vulgaris and Avena sativa by Fermentation with the Pleurotus ostreatus Fungus
Abstract: TheaimoftheresearchwastodeterminetheimpactoffermentationwithPleurotusostreatus on kidney beans, black beans, and oats. The results indicate that the fungus has a positive effect on the substrates when compared to the controls. The antioxidant activity (39.5% on kidney beans and 225% on oat...
| Autores principales: | , , , , , |
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| Formato: | Artículo |
| Lenguaje: | English |
| Publicado: |
Molecular Diversity Preservation International
2017
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| Materias: | |
| Acceso en línea: | http://eprints.uanl.mx/17472/1/302.pdf |