Open AccessFermentation of groundnut brittle by Lactococcus lactis produces γ-amino butyric acid and enhances nutritional quality and safety
Author(s) -
Vibhuti Batra,
Hitashi Lomash,
Abhijit Ganguli
Publication year - 2018
Publication title -
food quality and safety
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.955
H-Index - 14
eISSN - 2399-1402
pISSN - 2399-1399
DOI - 10.1093/fqsafe/fyy002
Subject(s) - food science , fermentation , lactococcus lactis , sugar , chemistry , butyric acid , nutrient , antinutrient , flavor , reducing sugar , flavonoid , antioxidant , lactic acid , biology , biochemistry , bacteria , genetics , organic chemistry , phytic acid
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