Publisher
Springer International Publishing
Reference171 articles.
1. Abdolhosseinzadeh E, Dehnad AR, Pourjafar H, Homayouni A, Ansari F (2018) The production of probiotic scallion yogurt: viability of lactobacillus acidoplilus freely and microencapsulated in the product. Carpathian J Food Sci Technol 10(3)
2. Achinewhu S, Ryley J (1986) Effect of fermentation on the thiamin, riboflavin and niacin contents of melon seed (Citrullus vulgaris) and African oil bean seed (Pentaclethra macrophylla). Food Chem 20(4):243–252
3. Adebo OA, Gabriela Medina-Meza I (2020) Impact of fermentation on the phenolic compounds and antioxidant activity of whole cereal grains: a mini review. Molecules 25(4):927
4. Aguilar K, Garvín A, Ibarz A, Augusto PE (2017) Ascorbic acid stability in fruit juices during thermosonication. Ultrason Sonochem 37:375–381
5. Alexander C, Swanson KS, Fahey GC Jr, Garleb KA (2019) Perspective: physiologic importance of short-chain fatty acids from nondigestible carbohydrate fermentation. Adv Nutr 10(4):576–589
Cited by
2 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献