Influence of Different Lactic Acid Bacteria Strains and Milling Process on the Solid-State Fermented Green and Red Lentils (Lens Culinaris L.) Properties Including Gamma-Aminobutyric Acid Formation

AuthID
 P-00Y-BXC
8
Author(s)
Mockus, E
·
Zokaityte, E
·
Starkute, V
·
Klupsaite, D
·
Ruibys, R
·
Bartkevics, V
·
Bartkiene, E
Tipo de Documento
Article
Year published
2023
Publicado
in FRONTIERS IN NUTRITION, ISSN: 2296-861X
Volume: 10
Indexing
Wos®
Scopus®
Crossref®4
Pubmed®
Google Scholar®
Publication Identifiers
Pubmed: 37125035
SCOPUS: 2-s2.0-85153793268
Wos: WOS:000976919200001
Source Identifiers
ISSN: 2296-861X
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