The Yeast Fermentation Effect on Content of Bioactive, Nutritional and Anti-Nutritional Factors in Rapeseed Meal

The aim of this study was to evaluate the changes in the content of bioactive, nutritional and anti-nutritional factors in rapeseed meal that was fermented with Saccharomyces cerevisiae or Saccharomyces boulardii yeasts at two different periods of time, for improvement of nutritional characteristics...

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Detalles Bibliográficos
Autores principales: Vlassa, Mihaela, Filip, Miuța, Țăranu, Ionelia, Marin, Daniela, Untea, Arabela Elena, Ropotă, Mariana, Dragomir, Cătălin, Sărăcilă, Mihaela
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9562236/
https://www.ncbi.nlm.nih.gov/pubmed/36230048
http://dx.doi.org/10.3390/foods11192972

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9562236/
https://www.ncbi.nlm.nih.gov/pubmed/36230048
http://dx.doi.org/10.3390/foods11192972

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