"We employed L. fermentum, B. subtilis, L. casei, L. rhamnosus, plus L. acidophilus to ferment our seabuckthorn seed meal into peptides. We detected 86 volatile molecules, including 22 alcohols, 9 acids, 7 ketones, 14 alkanes, 20 esters, & 14 other thi
RT @FrontNutrition: New Research: Preparation of sea buckthorn (Hippophae rhamnoides L.) seed meal peptide by mixed fermentation and its ef…
New Research: Preparation of sea buckthorn (Hippophae rhamnoides L.) seed meal peptide by mixed fermentation and its effect on volatile compounds and hypoglycemia: This study employed mixed bacterial strains to ferment seabuckthorn seed meal… https://t.co/
Just published in Frontiers in Nutrition: "Preparation of sea buckthorn (Hippophae rhamnoides L.) seed meal peptide by mixed fermentation and its effect on volatile compounds and hypoglycemia". https://t.co/CO5WrAOqej