Physicochemical Parameters and Bioaccessibility of Lactic Acid Bacteria Fermented Chayote Leaf (Sechium edule) and Pineapple (Ananas comosus) Smoothies

In this study, popularly consumed traditional chayote leaves and locally produced pineapple fruit were used to develop a fermented smoothie using lactic acid bacteria (LAB) strains: Lactobacillus plantarum (L75), Weissella cibaria (W64), and their combination (LW64 + 75). The physicochemical paramet...

ver descrição completa

Na minha lista:
Detalhes bibliográficos
Publicado no:Front Nutr
Main Authors: Managa, Millicent G., Akinola, Stephen A., Remize, Fabienne, Garcia, Cyrielle, Sivakumar, Dharini
Formato: Artigo
Idioma:Inglês
Publicado em: Frontiers Media S.A. 2021
Assuntos:
Nutrition
Acesso em linha:https://ncbi.nlm.nih.gov/pmc/articles/PMC8058202/
https://ncbi.nlm.nih.gov/pubmed/33898502
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3389/fnut.2021.649189
Tags: Adicionar Tag
Sem tags, seja o primeiro a adicionar uma tag!

Registos relacionados