Data for: Impact of cooking and fermentation by lactic acid bacteria on phenolic profile of quinoa and buckwheat seeds

Name: Data for: Impact of cooking and fermentation by lactic acid bacteria on phenolic profile of quinoa and buckwheat seeds
Creator: Luigi Lucini
Published: 2019-03-14T22:08:03.140Z
Keywords: Food Chemistry, Foodomics

Lucini, Luigi; Rocchetti, Gabriele

doi:10.17632/c73sxd562h.1

Data for: Impact of cooking and fermentation by lactic acid bacteria on phenolic profile of quinoa and buckwheat seeds

Published: 14 March 2019| Version 1 | DOI: 10.17632/c73sxd562h.1

Contributors:

Luigi Lucini, Gabriele Rocchetti

Description

raw data (annotated compounds, composite mass spectra, retention time & abundance) regarding phenolic compounds identified following cooking and fermentation by lactic acid bacteria on quinoa and buckwheat seeds

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Institutions

Universita Cattolica del Sacro Cuore

Data for: Impact of cooking and fermentation by lactic acid bacteria on phenolic profile of quinoa and buckwheat seeds

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