Solid‐state fermentation of lentil (Lens culinaris L.) with Aspergillus awamori: Effect on phenolic compounds, mineral content, and their bioavailability

Solid‐state fermentation of lentil (Lens culinaris L.) with Aspergillus awamori: Effect on phenolic compounds, mineral content, and their bioavailability

Abstract Microorganisms have long been used in the production of a variety of foods, alcoholic beverages, additives, and supplements due to their cost effectiveness and environmental advantages. Solid‐state fermentation (SSF) reproduces the natural microbiological process that can be utilized in a c...

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Bibliographic Details
Main Authors: Sanju Bala Dhull, Sneh Punia, Mohammad Kashif Kidwai, Maninder Kaur, Prince Chawla, Sukhvinder Singh Purewal, Monika Sangwan, Sunita Palthania
Format: Article
Language:English
Published: Wiley 2020-09-01
Series:Legume Science
Subjects:
antioxidant
Aspergillus awamori
fermentation
lentil
mineral bioavailability
Online Access:https://doi.org/10.1002/leg3.37

Internet

https://doi.org/10.1002/leg3.37

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