Review
Sep 2026
Bioactive macromolecules in LAB-fermented cereals: Mechanisms of formation, functional properties, and health benefits.
Cereal and pseudo-cereal based fermented food products represent a substantial segment of global diet, nutrition as well as food security. Fermentation, especially by Lactic Acid Bacteria (LAB) increases the nutritional and functional values of foods by increasing palatability, bioavailability and minimizing antinutrit...
Adyasa Barik, Hui-Wen Lin, Chen-Che Hsieh et al.
· International Journal of Bio... · 0 citations