Physicochemical properties and volatile profile of mung bean flour fermented by Lacticaseibacillus casei and Lactococcus lactis-Reference-Cited by-同舟云学术

Physicochemical properties and volatile profile of mung bean flour fermented by Lacticaseibacillus casei and Lactococcus lactis

Published:2022-06 Issue: Volume:163 Page:113565
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Liang Zhiqiang,Yi Ming,Sun Jinwei,Zhang Tong,Wen Rong,Li Chun,Reshetnik Ekaterina Ivanovna,Gribanova Svetlana Leonidovna,Liu Libo^ORCID,Zhang Guofang^ORCID

Publisher

Elsevier BV

Subject

Food Science

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