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    Increasing Antioxidant Activity and Protein Digestibility in Phaseolus vulgaris and Avena sativa by Fermentation with the Pleurotus ostreatus Fungus

    Increasing Antioxidant Activity and Protein Digestibility in Phaseolus vulgaris and Avena sativa by Fermentation with the Pleurotus ostreatus Fungus by Edith Espinosa-Páez, Ma. Guadalupe Alanis-Guzmán, Carlos E. Hernández-Luna, Juan G. Báez-González, Carlos A. Amaya-Guerra, Ana M. Andrés-Grau

    Published 2017-12-01
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