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Journal: Foods, 2025
Volume: 14
Number: 1447
1447
Article: Modulation of Antioxidant Capacity, Nutritional Composition, Probiotic Viability After Digestion and Sensory Attributes of Plant-Based Beverages Through Lactic Acid Fermentation
Authors: by Matteo Vitali, Mónica Gandía, Guadalupe Garcia-Llatas, Antonio González-Sarrías, Fernando Vallejo, Antonio Cilla and Amparo Gamero
Link: https://www.mdpi.com/2304-8158/14/9/1447

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