Publication | Closed Access

The combined effect of protein hydrolysis and Lactobacillus plantarum fermentation on antioxidant activity and metabolomic profiles of quinoa beverage

Food ChemistryPolyphenolicsFood FermentationBiochemistryFood AnalysisAntioxidant ActivityProtein HydrolysisFood MicrobiologyMicrobiologyMetabolomicsMetabolismMedicineQuinoa BeverageHealth Sciences