Influence of different lactic acid bacteria strains and milling process on the solid-state fermented green and red lentils (Lens culinaris L.) properties including gamma-aminobutyric acid formation

Overview of attention for article published in Frontiers in Nutrition, April 2023

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New Research: Influence of different lactic acid bacteria strains and milling process on the solid-state fermented green and red lentils (Lens culinaris L.) properties including gamma-aminobutyric acid formation: The aim of this study was to… https://t.co/

27 Apr 2023

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