Two-Stage Sequential Fermentation of Oat Drink Using Saccharomyces boulardii and Lactiplantibacillus plantarum: A Promising Strategy for Developing Paraprobiotic-Probiotic Food.
- DOI
- 10.1002/fsn3.72268
- Published
- 2026 Aug
- Container
- Food science & nutrition
- Publisher
- Not recorded
- Open access
- yes
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Cite this work
BibTeX
@article{allodium:10.1002/fsn3.72268,
title = {Two-Stage Sequential Fermentation of Oat Drink Using Saccharomyces boulardii and Lactiplantibacillus plantarum: A Promising Strategy for Developing Paraprobiotic-Probiotic Food.},
author = {Babolanimogadam N and Gandomi H and Basti AA and Taherzadeh MJ and Ahadzadeh S and Alhashem SHS and Farzaneh M},
year = {2026},
journal = {Food science \& nutrition},
doi = {10.1002/fsn3.72268},
url = {https://doi.org/10.1002/fsn3.72268}
}RIS
TY - JOUR TI - Two-Stage Sequential Fermentation of Oat Drink Using Saccharomyces boulardii and Lactiplantibacillus plantarum: A Promising Strategy for Developing Paraprobiotic-Probiotic Food. AU - Babolanimogadam N AU - Gandomi H AU - Basti AA AU - Taherzadeh MJ AU - Ahadzadeh S AU - Alhashem SHS AU - Farzaneh M PY - 2026 JO - Food science & nutrition DO - 10.1002/fsn3.72268 UR - https://doi.org/10.1002/fsn3.72268 ER -
APA
N, B., H, G., AA, B., MJ, T., S, A., SHS, A., & M, F. (2026). Two-Stage Sequential Fermentation of Oat Drink Using Saccharomyces boulardii and Lactiplantibacillus plantarum: A Promising Strategy for Developing Paraprobiotic-Probiotic Food.. Food science & nutrition. https://doi.org/10.1002/fsn3.72268
Source records
- pubmed · retrieved 2026-09-25T18:00:15.135Z