The Effect of Fermentation with Kefir Grains on the Physicochemical and Antioxidant Properties of Beverages from Blue Lupin (Lupinus angustifolius L.) Seeds

Plant derived fermented beverages have recently gained consumers’ interest, particularly due to their intrinsic functional properties and presence of beneficial microorganisms. Three variants containing 5%, 10%, and 15% (w/w) of sweet blue lupin (Lupinus angustifolius L. cv. “Boregine”) seeds were i...

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Detalhes bibliográficos
Publicado no:Molecules
Main Authors: Łopusiewicz, Łukasz, Drozłowska, Emilia, Trocer, Paulina, Kwiatkowski, Paweł, Bartkowiak, Artur, Gefrom, Annett, Sienkiewicz, Monika
Formato: Artigo
Idioma:Inglês
Publicado em: MDPI 2020
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Article
Acesso em linha:https://ncbi.nlm.nih.gov/pmc/articles/PMC7764189/
https://ncbi.nlm.nih.gov/pubmed/33302553
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/molecules25245791
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