Effects on total phenolic and flavonoid content, antioxidant properties, and angiotensin I-converting enzyme inhibitory activity of beans by solid-state fermentation with <i>Cordyceps militaris</i>-Reference-Cited by-同舟云学术

Effects on total phenolic and flavonoid content, antioxidant properties, and angiotensin I-converting enzyme inhibitory activity of beans by solid-state fermentation with Cordyceps militaris

Published:2022-03-13 Issue:1 Volume:25 Page:477-491
ISSN:1094-2912
Container-title:International Journal of Food Properties
language:en
Short-container-title:International Journal of Food Properties

Author:

Liu Weiwei¹,Dun Mengqian¹,Liu Xinyuan¹,Zhang Guoying²,Ling Jianya¹^ORCID

Affiliation:

1. State Key Laboratory of Microbial Technology, Shandong University, Qingdao, SD, China

2. Shandong University of Traditional Chinese Medicine, Jinan, SD, China

Funder

the National Natural Science Foundation of China

Key Research and Development Program of Shandong Province

Natural Science Foundation of Shandong Province

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10942912.2022.2048009

Reference65 articles.

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3. Dietary fibre content of dry and processed beans

4. In vitro and in vivo digestibility of pea and chickpea powder prepared by cooking and drying treatment

5. Metabolomic analysis of the polyphenols in germinating mung beans (Vigna radiata ) seeds and sprouts

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