Study and characterization of a product based on a vegetable extract of quinoa fermented with water kefir grains-Reference-Cited by-同舟云学术

Study and characterization of a product based on a vegetable extract of quinoa fermented with water kefir grains

Published:2024-03-02 Issue:4 Volume:40 Page:
ISSN:0959-3993
Container-title:World Journal of Microbiology and Biotechnology
language:en
Short-container-title:World J Microbiol Biotechnol

Author:

Sanches Flavia Leticia,Weis Cláudia Moreira Santa Catharina,Gonçalves Giovanna Camile Vaz,Andrade Gessica Suiany,Diniz Luan Gabriel Techi,Camargo Aline Frumi,Kubeneck Simone,Klein Gabriel Henrique,Romani Larissa Capeletti,Longo Vitoria Dassoler,Bürck Monize,Tormen Luciano,Braga Anna Rafaela Cavalcante,Francisco Catia Tavares Dos Passos,Treichel Helen,Bertan Larissa Canhadas

Funder

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Fundação Araucária

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Fundação de Amparo à Pesquisa do Estado de São Paulo

Fundação de Amparo à Pesquisa do Estado do Rio Grande do Sul

Publisher

Springer Science and Business Media LLC

Link

https://link.springer.com/content/pdf/10.1007/s11274-024-03943-x.pdf

Reference78 articles.

1. Adebo JA, Njobeh PB, Gbashi S, Oyedeji AB, Ogundele OM, Oyeyinka SA, Adebo OA (2022) Fermentation of cereals and legumes: Impact on Nutritional constituents and Nutrient Bioavailability. Fermentation 8(2):63. https://doi.org/10.3390/fermentation8020063