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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...
| Autores principales: | , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Elsevier
2022
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| Materias: | |
| 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 |