Next-generation sequencing approaches for improvement of lactic acid bacteria-fermented plant-based beverages

Plant-based beverages and milk alternatives produced from cereals and legumes have grown in popularity in recent years due to a range of consumer concerns over dairy products. These plant-based products can often have undesirable physiochemical properties related to flavour, texture, and nutrient av...

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Detalles Bibliográficos
Autores principales: Bergsveinson, Jordyn, Kajala, Ilkka, Ziola, Barry
Formato: Online Artículo Texto
Lenguaje:English
Publicado: AIMS Press 2017
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6604971/
https://www.ncbi.nlm.nih.gov/pubmed/31294146
http://dx.doi.org/10.3934/microbiol.2017.1.8

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6604971/
https://www.ncbi.nlm.nih.gov/pubmed/31294146
http://dx.doi.org/10.3934/microbiol.2017.1.8

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