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Metabolite changes during natural and lactic acid bacteria fermentations in pastes of soybeans and soybean-maize blends.

Authors
  • 1
  • 2
  • 3
  • 4
  • 1 Department of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences P.O. Box 5003, 1430, Ås, Norway ; Department of Food Science and Technology, Lilongwe University of Agriculture and Natural Resources Bunda College Campus, P.O. Box 219, Lilongwe, Malawi. , (Malawi)
  • 2 Department of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences P.O. Box 5003, 1430, Ås, Norway. , (Norway)
  • 3 Department of Food Science and Technology, Lilongwe University of Agriculture and Natural Resources Bunda College Campus, P.O. Box 219, Lilongwe, Malawi. , (Malawi)
  • 4 Department of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences P.O. Box 5003, 1430, Ås, Norway. , (Norway)
Type
Published Article
Journal
Food science & nutrition
Publication Date
Volume
2
Issue
6
Pages
768–785
Identifiers
DOI: 10.1002/fsn3.171
PMID: 25493196
Source
Medline
Keywords
  • Amino Acid
  • Fermentation
  • Lactic Acid Bacteria
  • Phytic Acid
  • Protein
  • Soybean Paste

Abstract

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