A Novel Antidiabetic Food Produced via Solid-State Fermentation of Tartary Buckwheat using L. plantarum TK9 and L. paracasei TK1501

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Bibliographic Details
Published inFood technology and biotechnology Vol. 56; no. 3
Main Authors Feng, Lei, Xie, Yufeng, Peng, Chenmiao, Liu, Yuxiaoxue, Wang, Haikuan
Format Journal Article
LanguageEnglish
Japanese
Published 2018
Online AccessGet full text
ISSN1330-9862
1334-2606
DOI10.17113/ftb.56.03.18.5540

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ISSN:1330-9862
1334-2606
DOI:10.17113/ftb.56.03.18.5540