Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Primož Fabjan"'
Autor:
Polona Jamnik, Nik Mahnič, Aleksandra Mrak, Lea Pogačnik, Barbara Jeršek, Alberto Niccolai, Jasmina Masten Rutar, Nives Ogrinc, Larisa Dušak, Blaž Ferjančič, Mojca Korošec, Ana Cerar, Borut Lazar, Urša Lovše, Tjaša Pungert, Primož Fabjan, Nataša Poklar Ulrih
Publikováno v:
Antioxidants, Vol 11, Iss 2, p 216 (2022)
Lactic acid fermentation (LAF) is known to improve nutritional properties and functionality and to extend the shelf life of foods. We studied the LAF of Arthrospira platensis as the sole substrate using Lactobacillus plantarum as the starter culture.
Externí odkaz:
https://doaj.org/article/27f12c1d7fc94aebb7ab1dfd5b968d8a
Publikováno v:
Plants, Vol 10, Iss 8, p 1547 (2021)
The Fagopyrum genus includes two cultivated species, namely common buckwheat (F. esculentum Moench) and Tartary buckwheat (F. tataricum Gaertn.), and more than 25 wild buckwheat species. The goal of breeders is to improve the properties of cultivated
Externí odkaz:
https://doaj.org/article/30c3cb54c1ff4febb604740c00e13dd1
Autor:
Polona, Jamnik, Nik, Mahnič, Aleksandra, Mrak, Lea, Pogačnik, Barbara, Jeršek, Alberto, Niccolai, Jasmina, Masten Rutar, Nives, Ogrinc, Larisa, Dušak, Blaž, Ferjančič, Mojca, Korošec, Ana, Cerar, Borut, Lazar, Urša, Lovše, Tjaša, Pungert, Primož, Fabjan, Nataša, Poklar Ulrih
Publikováno v:
Antioxidants (Basel, Switzerland). 11(2)
Lactic acid fermentation (LAF) is known to improve nutritional properties and functionality and to extend the shelf life of foods. We studied the LAF of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::2dd8cdaa26801c920e89ef0895d40f14
https://pubmed.ncbi.nlm.nih.gov/35204099
https://pubmed.ncbi.nlm.nih.gov/35204099