The Effect of Fermentation with Kefir Grains on the Physicochemical and Antioxidant Properties of Beverages from Blue Lupin (Lupinus angustifolius L.) Seeds

Plant derived fermented beverages have recently gained consumers’ interest, particularly due to their intrinsic functional properties and presence of beneficial microorganisms. Three variants containing 5%, 10%, and 15% (w/w) of sweet blue lupin (Lupinus angustifolius L. cv. “Boregine”) seeds were i...

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Detalles Bibliográficos
Autores principales: Łopusiewicz, Łukasz, Drozłowska, Emilia, Trocer, Paulina, Kwiatkowski, Paweł, Bartkowiak, Artur, Gefrom, Annett, Sienkiewicz, Monika
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7764189/
https://www.ncbi.nlm.nih.gov/pubmed/33302553
http://dx.doi.org/10.3390/molecules25245791

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7764189/
https://www.ncbi.nlm.nih.gov/pubmed/33302553
http://dx.doi.org/10.3390/molecules25245791

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