Effects of fermentation with Lactobacillus plantarum NCU137 on nutritional, sensory and stability properties of Coix (Coix lachryma-jobi L.) seed

Published 2019 View Full Article

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Title
Effects of fermentation with Lactobacillus plantarum NCU137 on nutritional, sensory and stability properties of Coix (Coix lachryma-jobi L.) seed
Authors
Keywords
Coix seed, Lactobacillus plantarum, NCU137, Fermentation, Nutritional properties, Physicochemical properties
Journal
FOOD CHEMISTRY
Volume 314, Issue -, Pages 126037
Publisher
Elsevier BV
Online
2019-12-18
DOI
10.1016/j.foodchem.2019.126037

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