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Fermenting of flaxseed cake with Lactiplantibacillus plantarum K06 to increase its application as food ingredient - The effect on changes in protein and phenolic profiles, cyanogenic glycoside degradation, and functional properties
2025, Waszkowiak, Katarzyna, Makowska, Agnieszka, Mikołajczak, Beata, Myszka, Kamila, Barthet, Véronique J., Zielińska-Dawidziak, Magdalena, Kmiecik, Dominik, Truszkowska, Michalina