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High-intensity ultrasound as pre-treatment in the development of fermented whey and oat beverages: effect on the fermentation, antioxidant activity and consumer acceptance.
J Food Sci Technol. 2022 Feb;59(2):796-804. doi: 10.1007/s13197-021-05074-9. Epub 2021 Mar 30.
J Food Sci Technol. 2022.
PMID: 35153316
Free PMC article.
Fermentation adaptability of three probiotic Lactobacillus strains to oat, germinated oat and malted oat substrates.
Herrera-Ponce A, Nevárez-Morillón G, Ortega-Rívas E, Pérez-Vega S, Salmerón I.
Herrera-Ponce A, et al.
Lett Appl Microbiol. 2014 Oct;59(4):449-56. doi: 10.1111/lam.12302. Epub 2014 Jul 16.
Lett Appl Microbiol. 2014.
PMID: 24979232
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