Isolation, Identification, and Stability of Sourdough Microbiota from Spontaneously Fermented Norwegian Legumes
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY(2024)
摘要
Fermentation has recently been rediscovered as an attractive technique to process legumes, as it can improve the nutritional quality and value of the end product.
更多查看译文
关键词
Pea,Faba bean,Type I sourdough,Lactic acid bacteria,Microbial stability,Autochthonous microorganisms
AI 理解论文
溯源树
样例
生成溯源树,研究论文发展脉络
Chat Paper
正在生成论文摘要