Evaluation of co-fermentation of L. plantarum and P. kluyveri of a plant-based fermented beverage: Physicochemical, functional, and sensory properties-Reference-Cited by-同舟云学术

Evaluation of co-fermentation of L. plantarum and P. kluyveri of a plant-based fermented beverage: Physicochemical, functional, and sensory properties

Published:2023-10 Issue: Volume:172 Page:113060
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Liu Heng,Ni Yang,Yu Qun,Fan Liuping

Funder

Science and Technology Program of Guizhou Province

Publisher

Elsevier BV

Subject

Food Science

Reference44 articles.

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