HIGHLIGHTS
- who: Panling Zhang from the University, China have published the research: Evaluating the effect of lactic acid bacteria fermentation on quality, aroma, and metabolites of chickpea milk, in the Journal: (JOURNAL)
- how: The results indicated that LAB had good growth in chickpea milk and rapidly accumulated after 24 h of fermentation reaching 8.87 log10 CFU/mL. The results showed that the content of hexanal (B4) decreased significantly after LAB fermentation (p and amplt 0.05 Figure 2A and Supplementary Table 2).
SUMMARY
And, compared to fresh soymilk, the concentrations of . . .
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