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Rhizopus oligosporus and Lactobacillus plantarum Co-Fermentation as a Tool for Increasing the Antioxidant Potential of Grass Pea and Flaxseed Oil-Cake Tempe.
Stodolak, Bozena; Starzynska-Janiszewska, Anna; Mika, Magdalena; Wikiera, Agnieszka.
Affiliation
  • Stodolak B; Department of Biotechnology and General Technology of Food, Faculty of Food Technology, University of Agriculture in Krakow, 30-149 Krakow, Poland.
  • Starzynska-Janiszewska A; Department of Biotechnology and General Technology of Food, Faculty of Food Technology, University of Agriculture in Krakow, 30-149 Krakow, Poland.
  • Mika M; Department of Biotechnology and General Technology of Food, Faculty of Food Technology, University of Agriculture in Krakow, 30-149 Krakow, Poland.
  • Wikiera A; Department of Biotechnology and General Technology of Food, Faculty of Food Technology, University of Agriculture in Krakow, 30-149 Krakow, Poland.
Molecules ; 25(20)2020 Oct 16.
Article in En | MEDLINE | ID: mdl-33081302
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Rhizopus / Linseed Oil / Lactobacillus plantarum / Antioxidants Language: En Journal: Molecules Journal subject: BIOLOGIA Year: 2020 Document type: Article Affiliation country: Poland
Fulltext
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Rhizopus / Linseed Oil / Lactobacillus plantarum / Antioxidants Language: En Journal: Molecules Journal subject: BIOLOGIA Year: 2020 Document type: Article Affiliation country: Poland