Effects of Lactiplantibacillus plantarum with different phenotypic features on the nutrition, flavor, gel properties, and digestion of fermented soymilk
Xueliang Zhang, Changliang Zhang, Luyao Xiao, Suying Wang, Xiaochan Wang, Kai Ma, Feng Ji, Elham Azarpazhooh, Marjan Ajami, Xin Rui, Wei Li
Topics & Concepts
Food scienceFermentationFlavorChemistryLactobacillus plantarumHexanalLactic acidBiologyBacteriaGeneticsProbiotics and Fermented FoodsProtein Hydrolysis and Bioactive PeptidesInfant Nutrition and Health