Fermentation of mung bean milk by Lactococcus lactis: Focus on the physicochemical properties, antioxidant capacities and sensory evaluation
Zhiqiang Liang, Jinwei Sun, Sen Yang, Rong Wen, Libo Liu, Peng Du, Chun Li, Guofang Zhang
Topics & Concepts
Lactococcus lactisFermentationFood scienceMung beanChemistryLactic acidTasteAntioxidantAromaBacteriaBiochemistryBiologyGeneticsProteins in Food SystemsProtein Hydrolysis and Bioactive PeptidesProbiotics and Fermented Foods