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Improving the nutritional properties of Brassica L. vegetables by spontaneous fermentation
Introduction. Brassica L. vegetables are rich in fiber, minerals, and bioactive compounds. Lactic fermentation can improve their nutritional value. The goal of this study was to evaluate phytase, calcium, phytic acid, total phenolic content, and antioxidants during spontaneous fermentation of white...
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| Main Authors: | , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Kemerovo State University
2022-01-01
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| Colecção: | Foods and Raw Materials |
| Assuntos: | |
| Acesso em linha: | https://jfrm.ru/en/issues/7477/7451/ |
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