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...

Ausführliche Beschreibung

Gespeichert in:
Bibliographische Detailangaben
Veröffentlicht in:Molecules
Hauptverfasser: Łopusiewicz, Łukasz, Drozłowska, Emilia, Trocer, Paulina, Kwiatkowski, Paweł, Bartkowiak, Artur, Gefrom, Annett, Sienkiewicz, Monika
Format: Artigo
Sprache:Inglês
Veröffentlicht: MDPI 2020
Schlagworte:
Article
Online Zugang: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
Tags: Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!

Ähnliche Einträge