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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Опубликовано в: :Molecules
Главные авторы: Łopusiewicz, Łukasz, Drozłowska, Emilia, Trocer, Paulina, Kwiatkowski, Paweł, Bartkowiak, Artur, Gefrom, Annett, Sienkiewicz, Monika
Формат: Artigo
Язык:Inglês
Опубликовано: MDPI 2020
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Article
Online-ссылка: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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