Development of lotus seed-based vegan yogurt: fermentation optimization, quality evaluation and analysis of key bioactive alkaloids
IntroductionLotus seed is a nutritious and functional food material, yet its utilization in plant-based fermented products remains underdeveloped. This study aimed to develop a novel plant-based yogurt using lotus seeds as the primary raw material, and to systematically optimize the probiotic strain...
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| Autors principals: | , , , , , , |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Frontiers Media S.A.
2026-04-01
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| Col·lecció: | Frontiers in Nutrition |
| Matèries: | |
| Accés en línia: | https://www.frontiersin.org/articles/10.3389/fnut.2026.1825059/full |
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