Development of probiotics beverage using cereal enzymatic hydrolysate fermented with <i>Limosilactobacillus reuteri</i>-Reference-Cited by-同舟云学术

Development of probiotics beverage using cereal enzymatic hydrolysate fermented with Limosilactobacillus reuteri

Published:2022-05-03 Issue:9 Volume:10 Page:3143-3153
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Science & Nutrition

Author:

Yang Zhoujie¹,Zhu Xiaoli²,Wen Anyan²,Qin Likang²

Affiliation:

1. Key Laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education) College of Life Sciences/Institute of Agro‐bioengineering Guizhou University Guiyang Guizhou Province China

2. School of Liquor and Food Engineering Guizhou University Guiyang Guizhou Province China

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.2913

Reference70 articles.

1. Effect of germination and probiotic fermentation on nutrient composition of barley based food mixtures

2. Solid state fermentation with lactic acid bacteria to improve the nutritional quality of lupin and soya bean

3. Developing a synbiotic fermented milk using probiotic bacteria and organic green banana flour

4. Determination of β-damascenone in alcoholic beverages by reversed-phase liquid chromatography with ultraviolet detection

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