High-intensity Ultrasound Influences the Probiotic Fermentation of Baru Almond Beverages and Impacts the Bioaccessibility of Phenolics and Fatty Acids, Sensory Properties, and in Vitro Biological Activity.
FOOD RESEARCH INTERNATIONAL（2023）
Key words
Dipteryx alata Vogel,Lacticaseibacillus casei,Sonication,Non-thermal processing,Fermented milk alternative,Plant-based beverages
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