Fig. 1From: Solid-state fermentation as an efficient strategy for the biotransformation of lentils: enhancing their antioxidant and antidiabetic potentialsSSF after 24, 48, 72 and 96 h using lentil flour as the substrate and A. oryzae LBA01 as the inoculum to obtain extracts with antioxidant and antidiabetic propertiesBack to article page