Fermentation of Cauliflower and White Beans with Lactobacillus plantarum – Impact on Levels of Riboflavin, Folate, Vitamin B(12), and Amino Acid Composition

As diets change in response to ethical, environmental, and health concerns surrounding meat consumption, fermentation has potential to improve the taste and nutritional qualities of plant-based foods. In this study, cauliflower, white beans, and a 50:50 cauliflower-white bean mixture were fermented...

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Detalles Bibliográficos
Autores principales: Thompson, H. O., Önning, G., Holmgren, K., Strandler, H. S., Hultberg, M.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Springer US 2020
Materias:
Original Paper
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7266841/
https://www.ncbi.nlm.nih.gov/pubmed/32144644
http://dx.doi.org/10.1007/s11130-020-00806-2

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7266841/
https://www.ncbi.nlm.nih.gov/pubmed/32144644
http://dx.doi.org/10.1007/s11130-020-00806-2

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