Effect of fermentation in nutritional, textural and sensorial parameters of vegan-spread products using a probiotic folate-producing Lactobacillus sakei strain
Ana Laura Mosso, Jean Guy LeBlanc, Carla Motta, Isabel Castanheira, Pablo D. Ribotta, Norma Sammán
Topics & Concepts
Lactobacillus sakeiFood scienceFermentationProbioticSyneresisPopulationChemistryFortificationLactic acidLactobacillusBiologyBacteriaMedicineGeneticsEnvironmental healthFood composition and propertiesProbiotics and Fermented FoodsMeat and Animal Product Quality