A Novel Symbiotic Beverage Based on Sea Buckthorn, Soy Milk and Inulin: Production, Characterization, Probiotic Viability, and Sensory Acceptance

Nowadays, vegan consumers demand that food products have more and more properties that contribute to the prevention of some diseases, such as lower fat content, increased mineral content (calcium, iron, magnesium, and phosphorus), pleasant flavor, and low calorie values. Therefore, the beverage indu...

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Detalles Bibliográficos
Autores principales: Maftei, Nicoleta-Maricica, Iancu, Alina-Viorica, Goroftei Bogdan, Roxana Elena, Gurau, Tudor Vladimir, Ramos-Villarroel, Ana, Pelin, Ana-Maria
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10054883/
https://www.ncbi.nlm.nih.gov/pubmed/36985309
http://dx.doi.org/10.3390/microorganisms11030736

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10054883/
https://www.ncbi.nlm.nih.gov/pubmed/36985309
http://dx.doi.org/10.3390/microorganisms11030736

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