Changes in chemical composition of lentils, including Gamma-Aminobutyric Acid and volatile compound formation during submerged and solid-state fermentation with Pediococcus acidilactici

Ernestas Mockus, Vytaute Starkute, Dovile Klupsaite, Vadims Bartkevics, Anastasija Borisova, Lina Sarunaite, Ausra Arlauskiene, João Miguel Rocha, Elena Bartkiene*

*Corresponding author for this work

Research output: Contribution to journal › Article › peer-review

2 Citations (Scopus)
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Food Science

Immunology and Microbiology