Lactic acid fermentation of legume seed sprouts as a method of increasing the content of isoflavones and reducing microbial contamination

Published 2019 View Full Article

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Title
Lactic acid fermentation of legume seed sprouts as a method of increasing the content of isoflavones and reducing microbial contamination
Authors
Keywords
Legumes, Sprouts, Lactic acid fermentation, Isoflavones, Microbial contamination
Journal
FOOD CHEMISTRY
Volume 285, Issue -, Pages 478-484
Publisher
Elsevier BV
Online
2019-02-06
DOI
10.1016/j.foodchem.2019.01.178

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