Enhanced antioxidant activity of Chenopodium formosanum Koidz. by lactic acid bacteria: Optimization of fermentation conditions
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Title
Enhanced antioxidant activity of Chenopodium formosanum Koidz. by lactic acid bacteria: Optimization of fermentation conditions
Authors
Keywords
Fermentation, Antioxidants, Free radicals, Lactobacillus, Phenols, Fats, Quinoa, Carbohydrates
Journal
PLoS One
Volume 16, Issue 5, Pages e0249250
Publisher
Public Library of Science (PLoS)
Online
2021-05-12
DOI
10.1371/journal.pone.0249250
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