Effects of Lactic Acid Bacteria Fermentation on Physicochemical Properties, Functional Compounds and Antioxidant Activity of Edible Grass
Fermented foods are known worldwide for their functional health properties. In order to promote the relative product development of edible grass, <i>Lactobacillus plantarum</i> (Lp) and <i>Lactobacillus rhamnosus</i> (Lr) were used to ferment edible grass in this study. Effec...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2022-11-01
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| Series: | Fermentation |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2311-5637/8/11/647 |