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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,...
Autores principales: | Zhang, Panling, Tang, Fengxian, Cai, Wenchao, Zhao, Xinxin, Shan, Chunhui |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Frontiers Media S.A.
2022
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Materias: | |
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 |
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