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Updated: Jan 9, 2026

Novel Production Protocol for Small-scale Manufacture of Probiotic Fermented Foods
08:38

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

Published on: September 10, 2016

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用替代性豆类制成的可持续和创新的米索的发酵过程评估

Rafaela Santos1, Beatriz Parente1, Mariana Mota1

  • 1LEAF-Linking Landscape, Environment, Agriculture and Food Research Center, Associated Laboratory TERRA, Instituto Superior de Agronomia, University of Lisbon, Tapada da Ajuda, 1349-017 Lisbon, Portugal.

Foods (Basel, Switzerland)
|December 11, 2025
PubMed
概括

这项研究探讨了使用葡萄牙豆类 (如豆和狼) 而不是进口大豆来创造可持续的米索. 豆米索显示出最好的发酵结果,突出了创新性,区域性食品的潜力.

关键词:
豆是什么意思 豆是什么意思牛牛是一种牛.发酵 发酵 发酵 发酵卢宾:卢宾是一种狼.眼睛的眼睛 眼睛的眼睛盐的减少盐的减少.可持续和创新的食品 可持续和创新的食品

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