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...
Salvato in:
| Autori principali: | , , , , , , |
|---|---|
| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
Frontiers Media S.A.
2026-04-01
|
| Serie: | Frontiers in Nutrition |
| Soggetti: | |
| Accesso online: | https://www.frontiersin.org/articles/10.3389/fnut.2026.1825059/full |
| Tags: |
Nessun Tag, puoi essere il primo ad aggiungerne!!
|