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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Détails bibliographiques
Publié dans:Molecules
Auteurs principaux: Łopusiewicz, Łukasz, Drozłowska, Emilia, Trocer, Paulina, Kwiatkowski, Paweł, Bartkowiak, Artur, Gefrom, Annett, Sienkiewicz, Monika
Format: Artigo
Langue:Inglês
Publié: MDPI 2020
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Article
Accès en ligne: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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