Development of lotus seed-based vegan yogurt: fermentation optimization, quality evaluation and analysis of key bioactive alkaloids.

Chi M, Wu W, Wu Y, Hu J, Zheng B, Zeng S, Lin S

DOI: 10.3389/fnut.2026.1825059
Published: 2026
Container: Frontiers in nutrition
Publisher: Not recorded
Open access: yes

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Cite this work

BibTeX

@article{allodium:10.3389/fnut.2026.1825059,
  title = {Development of lotus seed-based vegan yogurt: fermentation optimization, quality evaluation and analysis of key bioactive alkaloids.},
  author = {Chi M and Wu W and Wu Y and Hu J and Zheng B and Zeng S and Lin S},
  year = {2026},
  journal = {Frontiers in nutrition},
  doi = {10.3389/fnut.2026.1825059},
  url = {https://doi.org/10.3389/fnut.2026.1825059}
}

RIS

TY  - JOUR
TI  - Development of lotus seed-based vegan yogurt: fermentation optimization, quality evaluation and analysis of key bioactive alkaloids.
AU  - Chi M
AU  - Wu W
AU  - Wu Y
AU  - Hu J
AU  - Zheng B
AU  - Zeng S
AU  - Lin S
PY  - 2026
JO  - Frontiers in nutrition
DO  - 10.3389/fnut.2026.1825059
UR  - https://doi.org/10.3389/fnut.2026.1825059
ER  -

APA

M, C., W, W., Y, W., J, H., B, Z., S, Z., & S, L. (2026). Development of lotus seed-based vegan yogurt: fermentation optimization, quality evaluation and analysis of key bioactive alkaloids.. Frontiers in nutrition. https://doi.org/10.3389/fnut.2026.1825059

Source records

pubmed · retrieved 2026-09-26T15:37:55.737Z