Evaluating the effect of lactic acid bacteria fermentation on quality, aroma, and metabolites of chickpea milk

Evaluating the effect of lactic acid bacteria fermentation on quality, aroma, and metabolites of chickpea milk

Legumes are an attractive choice for developing new products since their health benefits. Fermentation can effectively improve the quality of soymilk. This study evaluated the impact of Lactobacillus plantarum fermentation on the physicochemical parameters, vitamins, organic acids, aroma substances,...

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Bibliographic Details
Main Authors:	Panling Zhang, Fengxian Tang, Wenchao Cai, Xinxin Zhao, Chunhui Shan
Format:	Article
Language:	English
Published:	Frontiers Media S.A. 2022-12-01
Series:	Frontiers in Nutrition
Subjects:	lactic acid bacteria fermentation soymilk functional properties soymilk antioxidants soymilk flavors soymilk metabolites
Online Access:	https://www.frontiersin.org/articles/10.3389/fnut.2022.1069714/full

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