Liberation of insoluble-bound phenolics from lentil hull matrices as affected by Rhizopus oryzae fermentation: Alteration in phenolic profiles and their inhibitory capacities against low-density lipoprotein (LDL) and DNA oxidation

Publication date: 30 November 2021Source: Food Chemistry, Volume 363Author(s): JuDong Yeo, Rong Tsao, Yong Sun, Fereidoon Shahidi
Source: Food Chemistry - Category: Food Science Source Type: research