Effect of tempe fermentation by three different strains of Rhizopus oligosporus on nutritional characteristics of faba beans-Reference-Cited by-同舟云学术

Effect of tempe fermentation by three different strains of Rhizopus oligosporus on nutritional characteristics of faba beans

Published:2020-03 Issue: Volume:122 Page:109024
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Polanowska Katarzyna^ORCID,Grygier Anna,Kuligowski Maciej^ORCID,Rudzińska Magdalena^ORCID,Nowak Jacek

Funder

Narodowe Centrum Nauki

Publisher

Elsevier BV

Subject

Food Science

Reference44 articles.

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3. American oil chemists' society official official method Ce 12-16. Sterols and stanols in foods and dietary supplements containing added phytosterols;AOCS,2017

4. The Production of a New Tempeh -like fermented soybean containing a high level of γ-aminobutyric acid by anaerobic ancubation with Rhizopus;Aoki;Bioscience Biotechnology and Biochemistry,2003

5. Stigmasterol reduces plasma cholesterol levels and inhibits hepatic synthesis and intestinal absorption in the rat;Batta;Metabolism - Clinical and Experimental,2006

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