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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...
Autores principales: | , , , , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Frontiers Media S.A.
2023
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Materias: | |
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 |