Enhancement of nutritional quality of chickpea flour by solid-state fermentation for improvement of in vitro antioxidant activity and protein digestibility

作者：Siyi Zhou, Yanan Wang, Qingqing Hu, Jianghua Li, Jian Chen, Xiao Liu · 发表于：Food Chemistry · 年份：2024 · DOI：10.1016/j.foodchem.2024.142418 · 被引用次数：25 · 研究领域：Proteins in Food Systems、Food composition and properties、Phytase and its Applications