Effects of Lactobacillus Plantarum with Different Phenotypic Features on the Nutrition, Flavor, Gel Properties, and Digestion of Fermented Soymilk

Author:

Zhang Xueliang,Xiao Luyao,Wang Suying,Wang Xiaomeng,Wang Xiaochan,Zhang Changliang,Ma Kai,Li Wei

Publisher

Elsevier BV

Reference45 articles.

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3. Simulated gastrointestinal conditions increase adhesion ability of Lactobacillus paracasei strains isolated from kefir to Caco-2 cells and mucin;A A Bengoa;Food Research International,2018

4. Screening and Probiotic Potential Evaluation of Bacteriocin-Producing Lactiplantibacillus plantarum In Vitro;Y Bu;Foods,2022

5. Production of Gamma-Aminobutyric Acid from Lactic Acid Bacteria: A Systematic Review;Y Cui;International Journal Molecular Sciences,2020

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