Microbial Diversity and Flavor Regularity of Soy Milk Fermented Using Kombucha

Plant-based milk is considered a healthy and environmentally sustainable option. However, due to the low protein content of most plant-based milk and the difficulty of gaining flavor acceptance by consumers, its production scale is usually limited. Soy milk is a kind of food with comprehensive nutri...

Descripción completa

Detalles Bibliográficos
Autores principales: Peng, Xinhui, Yue, Qiang, Chi, Qianqi, Liu, Yanwei, Tian, Tian, Dai, Shicheng, Yu, Aihua, Wang, Shaodong, Wang, Huan, Tong, Xiaohong, Jiang, Lianzhou
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9956076/
https://www.ncbi.nlm.nih.gov/pubmed/36832959
http://dx.doi.org/10.3390/foods12040884

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9956076/
https://www.ncbi.nlm.nih.gov/pubmed/36832959
http://dx.doi.org/10.3390/foods12040884

Ejemplares similares