Effects of fermentation with Lactobacillus plantarum NCU137 on nutritional, sensory and stability properties of Coix (Coix lachryma-jobi L.) seed

Yin, HM; Zhong, YD; Xia, SK; Hu, JL; Nie, SP; Xiong, T; Xie, MY

Xie, MY (corresponding author), Jiangxi Normal Univ, Natl R&D Ctr Freshwater Fish Proc, Nanchang 330022, Jiangxi, Peoples R China.

FOOD CHEMISTRY, 2020; 314 ():

Abstract

This study aimed to investigate the effect of fermentation with Lactobacillus plantarum NCU137 on the nutritional, sensory and stability properties of......

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