Data for: Impact of cooking and fermentation by lactic acid bacteria on phenolic profile of quinoa and buckwheat seeds

Name: Data for: Impact of cooking and fermentation by lactic acid bacteria on phenolic profile of quinoa and buckwheat seeds
Creator: Università Cattolica del Sacro Cuore
Published: 2026-04-25T16:01:04+08:00

Digital Commons Data UniCatt2026-04-25 收录

乳酸菌发酵对谷物酚类物质的影响

藜麦荞麦酚类化合物谱分析

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资源简介：

raw data (annotated compounds, composite mass spectra, retention time & abundance) regarding phenolic compounds identified following cooking and fermentation by lactic acid bacteria on quinoa and buckwheat seeds

提供机构：

Università Cattolica del Sacro Cuore

Data for: Impact of cooking and fermentation by lactic acid bacteria on phenolic profile of quinoa and buckwheat seeds

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