Effects of Lactiplantibacillus plantarum with different phenotypic features on the nutrition, flavor, gel properties, and digestion of fermented soymilk
Work
Year: 2023
Type: article
Source: Food Bioscience
Institutions Nanjing Agricultural University, Soil Conservation and Watershed Management Research, Agricultural Research & Education Organization, National Nutrition and Food Technology Research Institute, Shahid Beheshti University
Cites: 45
Cited by: 9
Related to: 10
FWCI: 2.985
Citation percentile (by year/subfield): 99.99
Subfield: Food Science
Domain: Life Sciences
Sustainable Development Goal Zero hunger
Open Access status: closed