Enhancing nutritional value through semi-solid fermentation of quinoa and mango–orange juice: a sustainable approach to food processing
This research explores the semi-solid fermentation (SSF) of quinoa (Chenopodium quinoa wild) in combination with mango–orange (Mangifera indica–Citrus sinensis) juice as a sustainable and innovative approach to food processing. Quinoa, renowned for its rich nutritional profile, presents challenges d...
| Autores principales: | , , , , , |
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| Formato: | info:ar-repo/semantics/artículo |
| Lenguaje: | Inglés |
| Publicado: |
Royal Society of Chemistry
2025
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| Materias: | |
| Acceso en línea: | http://hdl.handle.net/20.500.12123/22172 https://pubs.rsc.org/en/content/articlelanding/2025/fb/d5fb00086f https://doi.org/10.1039/D5FB00086F |
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