Effects of Lacticaseibacillus casei fermentation on the bioactive compounds, volatile and non-volatile compounds, and physiological properties of barley beverage
Weiling Guo, Minxuan Chen, Shumao Cui, Xin Tang, Qiuxiang Zhang, Jianxin Zhao, Bingyong Mao, Hao Zhang
Topics & Concepts
ChemistryFermentationFood sciencePolyphenolFlavorLactic acidAntioxidantBiochemistryBacteriaBiologyGeneticsProbiotics and Fermented FoodsGABA and Rice ResearchProtein Hydrolysis and Bioactive Peptides