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Updated: Jan 8, 2026

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通过益生菌发酵改善非缩果汁的功能性质,作为生物活性和稳定性的增强剂

Jazmín Berenice Hurtado1,2, María Lucrecia Piñuel1,3, Lorena Inés Brugnoni4,5

  • 1Universidad Nacional de Río Negro, CIT Río Negro, Río Negro, Argentina.

Journal of food science
|December 15, 2025
PubMed
概括

富含益生菌的果汁提供了无乳糖的功能性食品替代品. 工业果汁有效携带益生菌,增强抗氧化和抗炎性质,用于开发新型饮料.

关键词:
它具有抗炎活性,具有抗炎活性.生物活性的生物活性.果汁是一种果汁.乳酸细菌是一种乳酸细菌.储存的稳定性 储存的稳定性

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