This study aimed to evaluate the effects of solid-state fermentation (SSF) (25℃, 35 days) with three filamentous fungi (Helvella lacunosa X1, Agaricus bisporus AS2796 and Fomitiporia yanbeiensis G1) on the nutrient substance and antioxidant properties of quinoa.
Effects-of-solid-state-fermentation-on-the-nutritional-components-and-antioxidant-properties-from-quinoa-Download
source: https://www.ejfa.me/index.php/journal/article/view/1898/1191?tdsourcetag=s_pctim_aiomsg