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Lactic Fermentation as a Strategy to Improve the Nutritional and Functional Values of Pseudocereals
One of the greatest challenges is to reduce malnutrition worldwide while promoting sustainable agricultural and food systems. This is a daunting task due to the constant growth of the population and the increasing demands by consumers for functional foods with higher nutritional values. Cereal grain...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Frontiers Media S.A.
2019
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6617224/ https://www.ncbi.nlm.nih.gov/pubmed/31334241 http://dx.doi.org/10.3389/fnut.2019.00098 |