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Enhancement of Nutritional Value and Sensory Characteristics of Quinoa Fermented Milk via Fermentation with Specific Lactic Acid Bacteria

Quinoa has garnered significant attention for its richness in a variety of nutritional and functional components. Herein, quinoa was fermented with individual or a combination of various lactic acid bacteria (LAB) strains to assess the impact of fermentation on nutrients, functional components, and...

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Principais autores: Li Zhao, Juan Liao, Tingyu Wang, Haijiao Zhao
Formato: Artigo
Idioma:Inglês
Publicado em: MDPI AG 2025-04-01
coleção:Foods
Assuntos:
quinoa
LAB fermentation
PCA analysis
quinoa fermented milk
flavor substance
storage stability
Acesso em linha:https://www.mdpi.com/2304-8158/14/8/1406
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