Physicochemical Parameters and Bioaccessibility of Lactic Acid Bacteria Fermented Chayote Leaf (Sechium edule) and Pineapple (Ananas comosus) Smoothies

In this study, popularly consumed traditional chayote leaves and locally produced pineapple fruit were used to develop a fermented smoothie using lactic acid bacteria (LAB) strains: Lactobacillus plantarum (L75), Weissella cibaria (W64), and their combination (LW64 + 75). The physicochemical paramet...

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Detalles Bibliográficos
Autores principales: Managa, Millicent G., Akinola, Stephen A., Remize, Fabienne, Garcia, Cyrielle, Sivakumar, Dharini
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2021
Materias:
Nutrition
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8058202/
https://www.ncbi.nlm.nih.gov/pubmed/33898502
http://dx.doi.org/10.3389/fnut.2021.649189

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8058202/
https://www.ncbi.nlm.nih.gov/pubmed/33898502
http://dx.doi.org/10.3389/fnut.2021.649189

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