Work

A comprehensive review of lactic acid bacteria-fermented plant-based beverages: substrate types, nutritional quality, probiotic characteristics, metabolic pathways and future development trends

Year: 2025

Type: article

Source: Critical Reviews in Food Science and Nutrition

DOI: 10.1080/10408398.2025.2589965

Authors: Yiwen Chen, Yue Hu, Yun Xie, Miao Cui, Jianqiao Jiang, Yongkang Li, Jingyi Guo, Mengjie Xiang, Zheng Tian, Jianming Niu, Weidong Cheng, Feifei Gao

Institution: Shihezi University

Language: English

Topic: Probiotics and Fermented Foods

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDGs: Zero hunger, Good health and well-being

Open Access status: closed

Funders: Shihezi University, Xinjiang Production and Construction Corps

OpenAlex ID: W4416542689

FWCI: 5.197

Cites: 128

Cited by: 12

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