ArticleFrontiers in nutrition2023
Effects of different strains fermentation on nutritional functional components and flavor compounds of sweet potato slurry.
Article in Frontiers in nutrition, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
4 citing papers in PubMed.
- Ultrasound-driven co-culture fermentation enhances bioactive components, antioxidant activity and structural properties of Chinese yam (Dioscorea opposita Thunb).Ultrasonics sonochemistry · 2026Article
- Advances in Proteomics and Functional Foods from Fermentation and Bioencapsulation of Andean Grains and Tubers: Applications and Perspectives.Foods (Basel, Switzerland) · 2026Review
- From Tradition to Innovation: The Role of Sea Fennel in Shaping Kimchi's Microbial, Chemical, and Sensory Profiles.Molecules (Basel, Switzerland) · 2025Article
- Novel vegan ice cream made from red kidney bean milk with a probiotic: Technological and biofunctional characteristics.Journal of food science · 2025Article
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Authors and funding
13 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
In this paper, we study the effect of microbial fermentation on the nutrient composition and flavor of sweet potato slurry, different strains of
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Registered trials
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