Optimization of Fermentation and Spray-Drying Conditions for the Production of Oat-Based Postbiotic Powder
Postbiotics, a type of fermented functional food, are attracting attention alongside the more common pro- and prebiotics. The main production stages—fermentation, thermal inactivation, and drying—significantly influence the functional effects of these foods. This study investigated the impact of pH...
محفوظ في:
| المؤلفون الرئيسيون: | , , , , , , |
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| التنسيق: | Artigo |
| اللغة: | Inglês |
| منشور في: |
MDPI AG
2026-06-01
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| سلاسل: | Applied Sciences |
| الموضوعات: | |
| الوصول للمادة أونلاين: | https://www.mdpi.com/2076-3417/16/12/6107 |
| الوسوم: |
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