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Updated: Sep 10, 2025

Novel Production Protocol for Small-scale Manufacture of Probiotic Fermented Foods
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植物性発酵牛乳の栄養価と感覚特性: 総合的なレビュー

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
まとめ

植物性発酵乳は 乳製品に代わる 栄養価の高い代替品で 耐性や健康上の問題がある人にとっては 有益です このレビューは,高品質で持続可能な植物性発酵乳製品の開発を指針としています.

キーワード:
植物性発酵ミルク栄養価植物原料感覚的な属性

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