Nutritional Function and Flavor Evaluation of a New Soybean Beverage Based on Naematelia aurantialba Fermentation

The soy beverage is a healthy product rich in plant protein; however, its unpleasant flavor affects consumer acceptance. The aim of this study was to determine the feasibility of using Naematelia aurantialba as a strain for the preparation of fermented soybean beverages (FSB). Increases in Zeta pote...

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Detalles Bibliográficos
Autores principales: Sun, Tao, Jiang, Hao, Yang, Kai, Li, Xingkai, Wang, Shiyu, Yao, Haoyu, Wang, Rui, Li, Sha, Gu, Yian, Lei, Peng, Xu, Hong, Sun, Dafeng
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8834624/
https://www.ncbi.nlm.nih.gov/pubmed/35159425
http://dx.doi.org/10.3390/foods11030272

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8834624/
https://www.ncbi.nlm.nih.gov/pubmed/35159425
http://dx.doi.org/10.3390/foods11030272

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