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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...
| Autores principales: | , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Springer US
2020
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| Materias: | |
| 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 |