Non-Dairy Fermented Beverages Produced with Functional Lactic Acid Bacteria

At present, there is an increasing interest in beverages of non-dairy origin, as alternatives to those based on milk, but having similar health-promoting properties. Fermentation with specific bacteria or consortia may enhance the functionality of these products. In our study, selected lactic acid b...

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Detalles Bibliográficos
Autores principales: Zamfir, Medana, Angelescu, Iulia-Roxana, Voaides, Catalina, Cornea, Calina-Petruta, Boiu-Sicuia, Oana, Grosu-Tudor, Silvia-Simona
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9781336/
https://www.ncbi.nlm.nih.gov/pubmed/36557567
http://dx.doi.org/10.3390/microorganisms10122314

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9781336/
https://www.ncbi.nlm.nih.gov/pubmed/36557567
http://dx.doi.org/10.3390/microorganisms10122314

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