Exploring the flavor changes in mung bean flour through Lactobacillus fermentation: insights from volatile compounds and non‐targeted metabolomics analysis

Fuente: Wiley Open Access

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Bibliographic Details
Main Authors:	Yuqi Xue, Jie Chen, Lei Wang, Yuwen Wang, Fei Xu
Format:	Artículo Open Access
Published:	Wiley 2024
Subjects:	Journal of the Science of Food and Agriculture
Online Access:	Acceder al recurso
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