EFFECT OF FERMENTATION BY PURE CULTURES OF YEASTS AND LACTOBACILLI ON PHYTIC ACID AND POLYPHENOL CONTENT OF PEARL-MILLET

被引：25

作者：

KHETARPAUL, N

CHAUHAN, BM

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1989年 / 54卷 / 03期

关键词：

D O I：

10.1111/j.1365-2621.1989.tb04712.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

收藏

页码：780 / 781

页数：2

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