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Influence of Bacillus Subtilis Fermentation on Content of Selected Macronutrients in Seeds and Beans
Publikováno v:
Acta Universitatis Cibiniensis. Series E: Food Technology, Vol 26, Iss 1, Pp 123-138 (2022)
In this study, five plant matrices (pea, mung bean, lentils, soy and sunflower) were fermented using Bacillus subtilis var. natto. Then the process influence on the content of fatty acids and proteins was evaluated, depending on the fermentation leng
Externí odkaz:
https://doaj.org/article/19ed630d3ef2420da180deb16943bf69
