Open access
Aug 2026
Comparative Study on the Mixed Fermentation Process of Germinated Quinoa and Lycium barbarum, and Changes in Metabolites and Microbial Community Before and After Fermentation.
Plant-based fermented beverages are increasingly valued for their nutritional and potential health benefits. Co-fermenting nutrient-dense grains with medicinal herbs offers a promising strategy for novel functional drinks. This study investigated the mixed-culture fermentation of germinated quinoa and wolfberry with co...
Hong Wang, Jie Li, Wei Wei et al.
· Journal of Food Science · 0 citations