preprint · SSRN Electronic Journal

Improvement of physicochemical properties and in vitro anti-inflammatory potentials of fermented cereals through synergy and co-inoculation with yeasts and lactic acid bacteria

2025Open accessOsun State University

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Research topics

Food composition and properties
Probiotics and Fermented Foods
Agriculture Sustainability and Environmental Impact

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DOI: 10.2139/ssrn.5850080

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