Characterization of buckwheat products fermented with lactic acid bacteria
The objective of this study was to assess the effect of lactic acid fermentation using cocci of the Fresco culture in prepared buckwheat products fortified with blueberries on antioxidant activity, total content of phenolic compounds, including their profile. The above parameters were assessed withi...
Saved in:
| Main Authors: | , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-12-01
|
| Series: | Applied Food Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772502225005013 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|