Effect of fermentation by Lactobacillus reuteri and Lactobacillus acidophilus on antioxidant activity of quinoa extract
Introduction: Fermented foods, probiotic, prebiotics, and symbiotic, are among the most important groups of functional food that have attracted the attention of researchers during the last years. Proteolytic activity of lactic acid bacteria can lead to the production of peptides in the fermented pro...
I tiakina i:
| Ngā kaituhi matua: | , , |
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| Hōputu: | Artigo |
| Reo: | Inglês |
| I whakaputaina: |
Ferdowsi University of Mashhad
2021-11-01
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| Rangatū: | مجله پژوهشهای علوم و صنایع غذایی ایران |
| Ngā marau: | |
| Urunga tuihono: | https://ifstrj.um.ac.ir/article_38066_ffcb899e51878535a917d1aa5d12dc82.pdf |
| Ngā Tūtohu: |
Kāore He Tūtohu, Me noho koe te mea tuatahi ki te tūtohu i tēnei pūkete!
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