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Effect of Probiotic Fermentation on the Techno-Functional Properties and Select Antinutritional Components in Lentil Flour | Food and Bioprocess Technology | Springer Nature Link

Antioxidant Protection: Both ingredients offer antioxidant defense, helping shield the skin from environmental stressors and free-radical damage

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The membrane was incubated in blocking buffer (50 mM Tris/HCl, 150 mM NaCl, 0.1% Tween 20 and 5% skimmed milk) and the blots were then probed with anti-caspase-3 primary antibody at 4 °C for overnight