Effect of fermentation using different lactic acid bacteria strains on the nutrient components and mineral bioavailability of soybean yogurt alternative

INTRODUCTION: Analysis of the composition of yogurt alternatives (YAs) during fermentation provides critical information for evaluating its quality and nutritional attributes. METHOD: We investigated the effects of homotypic (HO) and heterotypic (HE) lactic acid bacteria on the nutritional and miner...

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Detalles Bibliográficos
Autores principales: Gan, Jing, Kong, Xiao, Wang, Kuaitian, Chen, Yuhang, Du, Mengdi, Xu, Bo, Xu, Jingru, Wang, Zhenhua, Cheng, Yongqiang, Yu, Tianying
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2023
Materias:
Nutrition
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10327429/
https://www.ncbi.nlm.nih.gov/pubmed/37426196
http://dx.doi.org/10.3389/fnut.2023.1198456

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10327429/
https://www.ncbi.nlm.nih.gov/pubmed/37426196
http://dx.doi.org/10.3389/fnut.2023.1198456

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