Work

Effects of sequential co-fermentation with Lacticaseibacillus casei EDH4-15 on the physicochemical properties, GABA enrichment and flavor development of lentil yogurt

Year: 2026

Type: article

Source: Food Bioscience

DOI: 10.1016/j.fbio.2026.109919

Authors: Xia Zhang, Yue Zhang, Yu Meng, Jingyi Hu, WeiJiao Jiang, Zhen Liu, Shuai Guo, Ning Ju

Institution: Ningxia University

Language: English

Topic: Probiotics and Fermented Foods

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

Funder: Key Research and Development Program of Ningxia

Award: G2398430994

OpenAlex ID: W7207548799

FWCI:

Cites: 39

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Related to: 10