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Enhancement of the bioactive compounds and biological activities of maca ( Lepidium meyenii ) via solid-state fermentation with Rhizopus oligosporus .

Kyeong Min RyuHayeong KimJiho WooJuho LimChoon Gil KangSeung Wook KimTaeyoon KimDoman Kim
Published in: Food science and biotechnology (2024)
The online version contains supplementary material available at 10.1007/s10068-023-01508-6.
Keyphrases
  • solid state
  • psychometric properties
  • social media
  • health information
  • saccharomyces cerevisiae
  • lactic acid