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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...
| Autores principales: | , , , , , , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2023
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| Materias: | |
| 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 |