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Development and quality evaluation of lacto-fermented product based on hulled and not hulled hempseed (Cannabis sativa L.)
by
Bartkiene, Elena
,
Schleining, Gerhard
,
Krungleviciute, Vita
,
Zadeike, Daiva
,
Zavistanaviciute, Paulina
,
Dimaite, Inga
,
Kuzmaite, Ineta
,
Riskeviciene, Vita
,
Juodeikiene, Grazina
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Food science & technology
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Food Science & Technology
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Amin
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Azidität
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Biogenic Amines
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Brot
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Cannabis Sativa
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Cannabis Sativa L
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Enterobakterien
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Fatty Acids
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Fermentation
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Fester Zustand
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Fettsäuren
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Food Science & Technology
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L-Lactic Acid
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Laktat
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Life Sciences & Biomedicine
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Milchsäure
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Milchsäurebakterien
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Pediococcus Acidilactici
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Pediococcus Pentosaceus
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Qualitätserhöhung
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