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

标题
Improving the antioxidant properties of quinoa flour through fermentation with selected autochthonous lactic acid bacteria
作者
关键词
Bioactive peptides, Quinoa, Lactic acid bacteria, Antioxidant, Sourdough
出版物
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
Volume 241, Issue -, Pages 252-261
出版商
Elsevier BV
发表日期
2016-10-29
DOI
10.1016/j.ijfoodmicro.2016.10.035

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