Influences of Lactiplantibacillus plantarum and Saccharomyces cerevisiae fermentation on the nutritional components, flavor property and lipid-lowering effect of highland barley-Reference-Cited by-同舟云学术

Influences of Lactiplantibacillus plantarum and Saccharomyces cerevisiae fermentation on the nutritional components, flavor property and lipid-lowering effect of highland barley

Published:2024-09 Issue:3 Volume:4 Page:258-266
ISSN:2772-5669
Container-title:Journal of Future Foods
language:en
Short-container-title:Journal of Future Foods

Author:

Bai Juan,He Linzhao,Zhang Jinfu,Gu Xiangyue,Wu Beiqi,Wang Anlin,Zhu Ying,Zhang Jiayan,Zhao Yansheng,Yuan Jie,Xiao Xiang

Publisher

Elsevier BV

Subject

Nutrition and Dietetics,Food Science,Agricultural and Biological Sciences (miscellaneous)

Reference30 articles.

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4. Impact of fermentation on the phenolic compounds and antioxidant activity of whole cereal grains: a mini review;Adebo;Molecules,2020

5. Combination of probiotic yeast and lactic acid bacteria as starter culture to produce maize-based beverages;Tavares Menezes;Food Res. Int.,2018

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