Effects of Five Different Lactic Acid Bacteria on Bioactive Components and Volatile Compounds of Oat.

Foods · 2022 · PMC9602019 · PMID 37430979

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a decreasing trendno p-value reported

Compared with the unfermented samples, the TPCs of all fermented samples showed a decreasing trend at the later stage of fermentation, particularly after 12 h, except for O-Lc.

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