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Effect of Lactic Acid Bacteria on the Lipid Profile of Bean-Based Plant Substitute of Fermented Milk

Biological processes of legumes may change their nutritional value of lipids, but there is no research on the fatty acid profile and their position distribution in fermented beverages obtained from germinated bean seeds. The present study aimed to determine the effect of fermentation by Lactobacillu...

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Detalles Bibliográficos
Autores principales:	Ziarno, Małgorzata, Bryś, Joanna, Parzyszek, Mateusz, Veber, Anna
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2020
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7563647/ https://www.ncbi.nlm.nih.gov/pubmed/32899320 http://dx.doi.org/10.3390/microorganisms8091348

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