Chestnut milk fermented with a blend of Lactobacillus rhamnosus and Lactobacillus fermentum: Enhancing physicochemical and flavor profiles through blended plant protein supplementation.
- DOI
- 10.1016/j.foodchem.2026.150950
- Published
- 2026 Sep 6
- Container
- Food chemistry
- Publisher
- Not recorded
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodchem.2026.150950,
title = {Chestnut milk fermented with a blend of Lactobacillus rhamnosus and Lactobacillus fermentum: Enhancing physicochemical and flavor profiles through blended plant protein supplementation.},
author = {Cui R and Huai L and Zhao Y and Liu B and Xiao Y and Zhang L and Yao Y and Song L},
year = {2026},
journal = {Food chemistry},
doi = {10.1016/j.foodchem.2026.150950},
url = {https://doi.org/10.1016/j.foodchem.2026.150950}
}RIS
TY - JOUR TI - Chestnut milk fermented with a blend of Lactobacillus rhamnosus and Lactobacillus fermentum: Enhancing physicochemical and flavor profiles through blended plant protein supplementation. AU - Cui R AU - Huai L AU - Zhao Y AU - Liu B AU - Xiao Y AU - Zhang L AU - Yao Y AU - Song L PY - 2026 JO - Food chemistry DO - 10.1016/j.foodchem.2026.150950 UR - https://doi.org/10.1016/j.foodchem.2026.150950 ER -
APA
R, C., L, H., Y, Z., B, L., Y, X., L, Z., Y, Y., & L, S. (2026). Chestnut milk fermented with a blend of Lactobacillus rhamnosus and Lactobacillus fermentum: Enhancing physicochemical and flavor profiles through blended plant protein supplementation.. Food chemistry. https://doi.org/10.1016/j.foodchem.2026.150950
Source records
- pubmed · retrieved 2026-09-26T11:54:05.673Z