Functional Characterization of Fermented Beverages Based on Soy Milk and Sea Buckthorn Powder

Limitations of dairy products, such as lactose intolerance, problems related to a high cholesterol intake in diet, malabsorption, and the requirement for cold storage facilities, as well as an increasing demand for new foods and tastes, have initiated a trend in the development of non-dairy probioti...

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Detalles Bibliográficos
Autores principales: Maftei, Nicoleta-Maricica, Iancu, Alina-Viorica, Elisei, Alina Mihaela, Gurau, Tudor Vladimir, Ramos-Villarroel, Ana Yndira, Lisa, Elena Lacramioara
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10302836/
https://www.ncbi.nlm.nih.gov/pubmed/37374995
http://dx.doi.org/10.3390/microorganisms11061493

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10302836/
https://www.ncbi.nlm.nih.gov/pubmed/37374995
http://dx.doi.org/10.3390/microorganisms11061493

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