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1.
Flavour by design: food-grade lactic acid bacteria improve the volatile aroma spectrum of oat milk, sunflower seed milk, pea milk, and faba milk towards improved flavour and sensory perception.
Microb Cell Fact
; 22(1): 133, 2023 Jul 21.
Artículo
en Inglés
| MEDLINE | ID: mdl-37479998
2.
Co-cultures of Propionibacterium freudenreichii and Bacillus amyloliquefaciens cooperatively upgrade sunflower seed milk to high levels of vitamin B12 and multiple co-benefits.
Microb Cell Fact
; 21(1): 48, 2022 Mar 26.
Artículo
en Inglés
| MEDLINE | ID: mdl-35346203
3.
Genome-based selection and application of food-grade microbes for chickpea milk fermentation towards increased L-lysine content, elimination of indigestible sugars, and improved flavour.
Microb Cell Fact
; 20(1): 109, 2021 May 28.
Artículo
en Inglés
| MEDLINE | ID: mdl-34049541
4.
Fermentation of plant-based milk alternatives for improved flavour and nutritional value.
Appl Microbiol Biotechnol
; 103(23-24): 9263-9275, 2019 Dec.
Artículo
en Inglés
| MEDLINE | ID: mdl-31686143
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