Kefir fermentation as a bioprocess to improve lentils antioxidant properties: is it worthwhile?

Overview of attention for article published in Brazilian Journal of Food Technology, January 2020

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Estudo avalia o efeito de diferentes variáveis de processo sobre as propriedades #antioxidantes de extratos de #lentilhas obtidos utilizando #kefir como agente de transformação. Link do artigo https://t.co/Wcqh3LWBDi #Fermentação #compostosbioativos #de

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