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Metabolomic Investigation on Fermentation Products of Achyranthes japonica Nakai by Lactobacillus plantarum
Fermentation has recently re-emerged as an approach for improved functionality of food products in addition to the traditional roles such as shelf life, taste, and texture. Here, we report dynamic changes in the metabolite profiles of Achyranthes japonica Nakai by Lactobacillus plantarum fermentatio...
| Autores principales: | , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Korean Society for Microbiology and Biotechnology
2020
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9728298/ https://www.ncbi.nlm.nih.gov/pubmed/31838797 http://dx.doi.org/10.4014/jmb.1910.10057 |