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Lactiplantibacillus plantarum ATCC 8014 fermentation of pearl millet: impacts of autoclaving modes and fermentation time on the nutrient content, bioactive compounds, and antioxidant potential.

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Title: Lactiplantibacillus plantarum ATCC 8014 fermentation of pearl millet: impacts of autoclaving modes and fermentation time on the nutrient content, bioactive compounds, and antioxidant potential.
Authors: Mohammed, Mohammed A.1 (AUTHOR), Yagoub, Abu El Gasim A.1 (AUTHOR), Subash-Babu, Pandurangan1 (AUTHOR), Al-Harbi, Laila Naif1 (AUTHOR), Yehia, Hany M.1 (AUTHOR), Osman, Magdi A.1 (AUTHOR), Tamim, Abdullah Al1 (AUTHOR), Yahya, Mohammed A.1 (AUTHOR), Alshammari, Ghedeir M.1 (AUTHOR)
Source: Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti. 2026, Vol. 38 Issue 1, p1-33. 33p.
Database: Academic Search Ultimate
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        Text: English
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              Text: 2026
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              Y: 2026
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