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    Modulation of Antioxidant Capacity, Nutritional Composition, Probiotic Viability After Digestion and Sensory Attributes of Plant-Based Beverages Through Lactic Acid Fermentation

    Modulation of Antioxidant Capacity, Nutritional Composition, Probiotic Viability After Digestion and Sensory Attributes of Plant-Based Beverages Through Lactic Acid Fermentation by Matteo Vitali, Mónica Gandía, Guadalupe Garcia-Llatas, Antonio González-Sarrías, Fernando Vallejo, Antonio Cilla, Amparo Gamero

    Published 2025-04-01
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