Evaluation of co-fermentation of L. plantarum and P. kluyveri of a plant-based fermented beverage: Physicochemical, functional, and sensory properties
Heng Liu, Yang Ni, Qun Yu, Liuping Fan
Topics & Concepts
Food scienceFermentationChemistryLactobacillus plantarumLactic acidProtocatechuic acidButyric acidMalic acidAntioxidantBiochemistryBiologyCitric acidBacteriaGeneticsProbiotics and Fermented FoodsProtein Hydrolysis and Bioactive PeptidesBiochemical Analysis and Sensing Techniques