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...
Guardat en:
| Autors principals: | , , , , , , |
|---|---|
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
MDPI AG
2026-06-01
|
| Col·lecció: | Applied Sciences |
| Matèries: | |
| Accés en línia: | https://www.mdpi.com/2076-3417/16/12/6107 |
| Etiquetes: |
Sense etiquetes, Sigues el primer a etiquetar aquest registre!
|