Review of quinoa fermentation: product diversity, process optimization, and nutritional enhancement
Fermented quinoa has emerged as a promising functional food owing to its enhanced nutritional profile, improved bioactive compound bioavailability, and favorable sensory attributes. Key fermentation parameters-microbial selection, process conditions, and substrate pretreatment-that govern the qualit...
| Published in: | Frontiers in Nutrition |
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| Main Authors: | , , , , , , , , , |
| Format: | Article |
| Language: | English |
| Published: |
Frontiers Media S.A.
2025-09-01
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| Subjects: | |
| Online Access: | https://www.frontiersin.org/articles/10.3389/fnut.2025.1605558/full |