Probiotic fermented oat dairy beverage: viability of Lactobacillus casei, fatty acid profile, phenolic compound content and acceptability

The combination of oats such as water-soluble oat extract (SOE) and probiotic microorganisms can add nutritional value to the food and benefits to the consumer’s health. The SOE contains soluble fiber, whose major soluble fraction is composed of β-glucan contains soluble antioxidants such as ferulic...

Deskribapen osoa

Gorde:
Xehetasun bibliografikoak
Argitaratua izan da:J Food Sci Technol
Egile Nagusiak: Klajn, Vera Maria, Ames, Camila Waschburger, da Cunha, Kamila Furtado, Lorini, Alexandre, Hackbart, Helen Cristina dos Santos, Filho, Pedro José Sanches, Cruxen, Claudio Eduardo dos Santos, Fiorentini, Ângela Maria
Formatua: Artigo
Hizkuntza:Inglês
Argitaratua: Springer India 2021
Gaiak:
Original Article
Sarrera elektronikoa:https://ncbi.nlm.nih.gov/pmc/articles/PMC8292467/
https://ncbi.nlm.nih.gov/pubmed/34366461
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-021-04973-1
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