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Starkute V, Bartkiene E, Bartkevics V, et al. Amino acids profile and antioxidant activity of different . J Food Sci Technol. 2016;53(12):4141-4148doi: 10.1007/s13197-016-2384-8.
Starkute, V., Bartkiene, E., Bartkevics, V., Rusko, J., Zadeike, D., & Juodeikiene, G. (2016). Amino acids profile and antioxidant activity of different . Journal of food science and technology, 53(12), 4141-4148. https://doi.org/10.1007/s13197-016-2384-8
Starkute, Vytaute, et al. "Amino acids profile and antioxidant activity of different ." Journal of food science and technology vol. 53,12 (2016): 4141-4148. doi: https://doi.org/10.1007/s13197-016-2384-8
Starkute V, Bartkiene E, Bartkevics V, Rusko J, Zadeike D, Juodeikiene G. Amino acids profile and antioxidant activity of different . J Food Sci Technol. 2016 Dec;53(12):4141-4148. doi: 10.1007/s13197-016-2384-8. Epub 2016 Dec 03. PMID: 28115754; PMCID: PMC5223248.
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J Food Sci Technol. 2016 Dec;53(12):4141-4148. doi: 10.1007/s13197-016-2384-8. Epub 2016 Dec 03.

Amino acids profile and antioxidant activity of different .

Journal of food science and technology

Vytaute Starkute, Elena Bartkiene, Vadims Bartkevics, Janis Rusko, Daiva Zadeike, Grazina Juodeikiene

Affiliations

  1. Lithuanian University of Health Sciences, Tilzes g. 18, LT-47181 Kaunas, Lithuania.
  2. University of Latvia, Jelgavas iela 1, LV-1004 Riga, Latvia ; Institute of Food Safety, Animal Health and Environment, Lejupes iela 3, Riga, LV-1076 Latvia.
  3. Institute of Food Safety, Animal Health and Environment, Lejupes iela 3, Riga, LV-1076 Latvia.
  4. Kaunas University of Technology, Radvilenu pl. 19, LT-50254 Kaunas, Lithuania.

PMID: 28115754 PMCID: PMC5223248 DOI: 10.1007/s13197-016-2384-8

Abstract

The objective of this study was to investigate the amino acids profile, total phenolic compounds (TPC) content, antioxidant activity after submerged (SmF) and solid state (SSF) fermentations of different

Keywords: Amino acids; Antioxidant activity; Lactobacillus sakei; Lupinus angustifolius; Phenolic compounds

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