Plant-Based Fermented Beverages: Development and Characterization

The production of plant-based fermented beverages has been currently focused on providing a functional alternative to vegan and/or vegetarian consumers. This study primarily targeted the development and characterization of fermented beverages made up of hydrosoluble extracts of oats, almonds, soybea...

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Detalles Bibliográficos
Autores principales: Deziderio, Marcela Aparecida, de Souza, Handray Fernandes, Kamimura, Eliana Setsuko, Petrus, Rodrigo Rodrigues
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10670915/
https://www.ncbi.nlm.nih.gov/pubmed/38002186
http://dx.doi.org/10.3390/foods12224128

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10670915/
https://www.ncbi.nlm.nih.gov/pubmed/38002186
http://dx.doi.org/10.3390/foods12224128

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