Consortia of lactic acid bacteria strains increase the antioxidant activity and bioactive compounds of quinoa sourdough - based biscuits
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Title
Consortia of lactic acid bacteria strains increase the antioxidant activity and bioactive compounds of quinoa sourdough - based biscuits
Authors
Keywords
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Journal
WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY
Volume 39, Issue 4, Pages -
Publisher
Springer Science and Business Media LLC
Online
2023-02-10
DOI
10.1007/s11274-023-03538-y
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