Almond milk fermented with different potentially probiotic bacteria improves iron uptake by intestinal epithelial (Caco-2) cells-Reference-Cited by-同舟云学术

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Almond milk fermented with different potentially probiotic bacteria improves iron uptake by intestinal epithelial (Caco-2) cells

Published:2015-04-18 Issue:1 Volume:4 Page:49-60
ISSN:2182-1054
Container-title:International Journal of Food Studies
language:
Short-container-title:IJFS

Author:

Publisher

ISEKI Food Association

Subject

Food Science

Cited by 25 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. The role of fermentation with lactic acid bacteria in quality and health effects of plant‐based dairy analogues;Comprehensive Reviews in Food Science and Food Safety;2024-07

2. Production of plant-based fermented beverages using probiotic starter cultures and Propionibacterium spp.;Food Bioscience;2024-06

3. Plant-Based Fermented Beverages: Nutritional Composition, Sensory Properties, and Health Benefits;Foods;2024-03-10

4. Comparison of Homemade and Commercial Plant-Based Drinks (Almond, Oat, Soy) Fermented with Yogurt Starter Culture for Fresh Consumption;Fermentation;2023-12-31

5. A Review of Plant-Based Drinks Addressing Nutrients, Flavor, and Processing Technologies;Foods;2023-10-29

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