Innovative co-fermentation of Propionibacterium freudenreichii and Rhizopus oryzae enhances vitamin B12, riboflavin, and flavor profile components in sweet fermented glutinous rice
Fuente:
Food Chemistry
Publication date: 28 February 2026Source: Food Chemistry, Volume 503Author(s): Ruoxi Zhang, Liye Chen, Dongming Zhang, Jenni Sihvola, Bhawani Chamlagain, Miikka Olin, Vieno Piironen, Pekka Varmanen