Effects of Five Different Lactic Acid Bacteria on Bioactive Components and Volatile Compounds of Oat
In this research, oats were fermented with <i>Lactobacillus plantarum</i>, <i>Lactobacillus acidophilus</i>, <i>Lactobacillus casei</i>, <i>Lactobacillus bulgaricus</i> and <i>Streptococcus thermophilus</i> for 48 h at 37 °C. The purpose of...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2022-10-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/11/20/3230 |