Improving the antioxidant properties of quinoa flour through fermentation with selected autochthonous lactic acid bacteria

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Title
Improving the antioxidant properties of quinoa flour through fermentation with selected autochthonous lactic acid bacteria
Authors
Keywords
Bioactive peptides, Quinoa, Lactic acid bacteria, Antioxidant, Sourdough
Journal
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
Volume 241, Issue -, Pages 252-261
Publisher
Elsevier BV
Online
2016-10-29
DOI
10.1016/j.ijfoodmicro.2016.10.035

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