2023peer-reviewed39 citations
Evaluation of co-fermentation of L. plantarum and P. kluyveri of a plant-based fermented beverage: Physicochemical, functional, and sensory properties
Heng Liu, Yang Ni, Qun Yu, Liuping Fan
Food Research International
Concepts
Food scienceFermentationChemistryLactobacillus plantarumLactic acidProtocatechuic acidButyric acidMalic acid