Changes in Chemical Composition of Lentils, Including Gamma-Aminobutyric Acid and Volatile Compound Formation During Submerged and Solid-State Fermentation with Pediococcus Acidilactici

AuthID
 P-010-CTB
9
Author(s)
Mockus, E
·
Starkute, V
·
Klupsaite, D
·
Bartkevics, V
·
Borisova, A
·
Sarunaite, L
·
Arlauskiene, A
·
Bartkiene, E
Tipo de Documento
Article
Year published
2024
Publicado
in FOODS
Volume: 13, Número: 8, Páginas: 1249 (24)
Indexing
Wos®
Scopus®
Crossref®
Pubmed®
Google Scholar®
Publication Identifiers
Pubmed: 38672920
SCOPUS: 2-s2.0-85191344829
Wos: WOS:001211216900001
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