Vanesa Castro‐AlbaClaudia E. LazarteDaysi Perez‐ReaNils‐Gunnar CarlssonAnnette AlmgrenBjörn BergenståhlYvonne Granfeldt2026-03-222026-03-22201910.1002/jsfa.9793https://doi.org/10.1002/jsfa.9793https://andeanlibrary.org/handle/123456789/43345Citaciones: 118Fermentation proved to be effective for degrading phytate in pseudocereal flours, but less so in grains. Fermentation with Lactobacillus plantarum 299v® improved mineral accessibility and estimated bioavailability in flours. © 2019 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.enLactobacillus plantarumFermentationAmaranthFood sciencePhytaseBioavailabilityChemistryMineral absorptionPhytic acidLactic acidarticle