Use of Selected Lactic Acid Bacteria for the Fermentation of Legume-Based Water Extracts
In this study, the effect of selected <i>Lactobacillus acidophilus</i> ATCC 4356, <i>Limosilactobacillus fermentum</i> DSM 20052, and <i>Lacticaseibacillus paracasei</i> subsp. <i>paracasei</i> DSM 20312 strains on the sensory characteristics, and protein and amino acid content of fermented water ex...
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| Principais autores: | , , , , |
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| 格式: | Artigo |
| 語言: | Inglês |
| 出版: |
MDPI AG
2022-10-01
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| 叢編: | Foods |
| 主題: | |
| 在線閱讀: | https://www.mdpi.com/2304-8158/11/21/3346 |
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