In vitro antioxidant, anti-glycation, and bile acid-lowering capacity of peanut milk fermented with Lactiplantibacillus plantarum Kinko-SU4

Plant-based milk-like products from soybeans and other legumes and nuts have been explored worldwide, owing to their nutritional and functional characteristics. This study was conducted to develop new functional food materials from peanut (Arachis hypogaea) milk (PM) with desirable health functions...

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Detalles Bibliográficos
Autores principales: Yamamoto, Mahiro, Handa, Natsumi, Nakamura, Ayaka, Takahashi, Hajime, Kuda, Takashi
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2022
Materias:
Short Communication
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9207605/
https://www.ncbi.nlm.nih.gov/pubmed/35734141
http://dx.doi.org/10.1016/j.crfs.2022.06.003

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9207605/
https://www.ncbi.nlm.nih.gov/pubmed/35734141
http://dx.doi.org/10.1016/j.crfs.2022.06.003

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