Improved antioxidant capacity of three Brassica vegetables by two-step controlled fermentation using isolated autochthone strains of the genus Leuconostoc spp. and Lactiplantibacillus spp
| Autor: | Parada, Romina B., Marguet, Emilio, Campos, Carmen, Vallejo, Marisol |
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| Zdroj: | In Food Chemistry: Molecular Sciences 30 July 2023 6 |
| Databáze: | ScienceDirect |
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