Oat flour fermented by Lactobacillus strains – Kinetics of volatile compound formation and antioxidant capacity
Małgorzata Wronkowska, Danuta Rostek, Marzena Lenkiewicz, Edyta Kurantowicz, Teodora Yaneva, Małgorzata Starowicz
Topics & Concepts
Food scienceAntioxidant capacityChemistryFermentationLactobacillusLactobacillaceaeKineticsAntioxidantBiochemistryQuantum mechanicsPhysicsProbiotics and Fermented FoodsMeat and Animal Product QualityProtein Hydrolysis and Bioactive Peptides