Improvement of nutritional value, bioactivity and volatile constituents of quinoa seeds by fermentation with Lactobacillus casei

Published 2018 View Full Article

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Title
Improvement of nutritional value, bioactivity and volatile constituents of quinoa seeds by fermentation with Lactobacillus casei
Authors
Keywords
Quinoa seeds, Fermentation, Lactobacillus casei, Bioactivity
Journal
JOURNAL OF CEREAL SCIENCE
Volume 84, Issue -, Pages 83-89
Publisher
Elsevier BV
Online
2018-10-17
DOI
10.1016/j.jcs.2018.10.008

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