Reinforcement of the Antioxidative Properties of Chickpea Beverages Through Fermentation Carried Out by Probiotic Strain Lactobacillus plantarum 299v - Skrzypczak, Katarzyna; Jabłońska- Ryś, Ewa; Gustaw, Klaudia; Sławińska, Aneta; Waśko, Adam; Radzki, Wojciech; Michalak-Majewska, Monika; Gustaw, Waldemar (Journal of pure & applied microbiology : an international research journal of microbiology, 2019)
Keywords: antioxidants; fermented chickpea beverages; probiotics