Your browser doesn't support javascript.
loading
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.
Afiliação
  • 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 em En | MEDLINE | ID: mdl-33081302
Assuntos
Palavras-chave
Texto completo
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Rhizopus / Óleo de Semente do Linho / Lactobacillus plantarum / Antioxidantes Idioma: En Ano de publicação: 2020 Tipo de documento: Article
Texto completo
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Rhizopus / Óleo de Semente do Linho / Lactobacillus plantarum / Antioxidantes Idioma: En Ano de publicação: 2020 Tipo de documento: Article