Evaluating the effect of lactic acid bacteria fermentation on quality, aroma, and metabolites of chickpea milk

Legumes are an attractive choice for developing new products since their health benefits. Fermentation can effectively improve the quality of soymilk. This study evaluated the impact of Lactobacillus plantarum fermentation on the physicochemical parameters, vitamins, organic acids, aroma substances,...

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Detalles Bibliográficos
Autores principales: Zhang, Panling, Tang, Fengxian, Cai, Wenchao, Zhao, Xinxin, Shan, Chunhui
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2022
Materias:
Nutrition
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9760965/
https://www.ncbi.nlm.nih.gov/pubmed/36545467
http://dx.doi.org/10.3389/fnut.2022.1069714

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9760965/
https://www.ncbi.nlm.nih.gov/pubmed/36545467
http://dx.doi.org/10.3389/fnut.2022.1069714

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