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Journal: Foods, 2024
Volume: 13
Number: 1249
Article:
Changes in Chemical Composition of Lentils, Including Gamma-Aminobutyric Acid and Volatile Compound Formation during Submerged and Solid-State Fermentation with Pediococcus acidilactici
Authors:
by
Ernestas Mockus, Vytaute Starkute, Dovile Klupsaite, Vadims Bartkevics, Anastasija Borisova, Lina Sarunaite, Ausra Arlauskiene, João Miguel Rocha and Elena Bartkiene
Link:
https://www.mdpi.com/2304-8158/13/8/1249
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