Changes in Physicochemical Properties, Metabolites and Antioxidant Activity of Edible Grass during Spontaneous Fermentation
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DOI: 10.3390/fermentation9040377
Abstract: Fermentation is a crucial technology to improve the nutritional and functional properties of food materials. In this study, edible grass was processed by spontaneous fermentation. Changes in physicochemical properties, metabolites, and antioxidant activity of edible… read more here.
Keywords: fermentation changes; activity; fermentation; spontaneous fermentation ... See more keywords