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Updated: Sep 10, 2025

Novel Production Protocol for Small-scale Manufacture of Probiotic Fermented Foods
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Novel Production Protocol for Small-scale Manufacture of Probiotic Fermented Foods

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Nutritional value and sensory attributes of plant-based fermented milk: A comprehensive review

Qi Liu1, Kunpeng Wang2, Yong Shen3

  • 1Clinical Nutrition Department, The Second Affiliated Hospital of Zhejiang Chinese Medical University, Hangzhou, China.

Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional
|August 20, 2025
PubMed

Keywords:
Plant-based fermented milknutritional valueplant-based raw materialsensory attributes

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