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Fermentation of plant-based milk alternatives for improved flavour and nutritional value

机译：用于改善植物牛奶替代品的发酵，以提高风味和营养价值

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Muzi Tangyu; Jeroen Muller; Christoph J. Bolten; Christoph Wittmann;
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年度 2019
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1. Nutrient density and nutritional value of milk and plant-based milk alternatives [J] . Chalupa-Krebzdak Sebastian, Long Chloe J., Bohrer Benjamin M. International Dairy Journal . 2018,第期

机译：牛奶和植物牛奶替代品的营养密度和营养价值
2. Improving the nutritional and phytochemical compounds of a plant-based milk of sapucaia nut cake using block freeze concentration [J] . Fernanda Demoliner, Leticia Turcatto de Carvalho, Gabriela Rodrigues de Liz, International journal of food science & technology . 2020,第8期

机译：使用块冷冻浓度改善植物型果胶蛋糕植物牛奶的营养和植物化合物
3. Genome-based selection and application of food-grade microbes for chickpea milk fermentation towards increased l-lysine content, elimination of indigestible sugars, and improved flavour [J] . Tangyu Muzi, Fritz Michel, Aragao-B?rner Rosa, Microbial Cell Factories . 2021,第1期

机译：基于基于基于基于L-赖氨酸含量的食品级微生物的基于基因组的选择和应用，消除耐污染糖和改善的味道
4. Improving Milk Nutritional and Environmental Value with Flaxseed-Supplemented Diets [C] . Julia Laurain, Guillaume Chesneau, Guillaume Mairesse, Inaugural Conference of the World Council on Genetics, Nutrition and Fitness for Health on the theme "Health Agriculture, Healthy Nutrition, Healthy People . 2011

机译：用亚麻籽补充饮食改善牛奶营养和环境价值
5. The Use of Nutritional Programming and Dipeptide Supplementation as a Means of Mitigating the Negative Effects of Plant Protein and Improving the Growth of Fish Fed with Plant-Based Diets [D] . ?Molinari, Giovanni 2020

机译：营养程序的使用与二肽作为补充缓解的手段，植物蛋白和改进投喂与蔬食增长的负面影响
6. Got Mylk? The Emerging Role of Australian Plant-Based Milk Alternatives as A Cow’s Milk Substitute [O] . Yianna Y. Zhang, Jaimee Hughes, Sara Grafenauer 2020

机译：得到了Mylk？澳大利亚以植物为基础的牛奶替代品作为牛奶替代品的新兴作用
7. Drivers of choice for fluid milk versus plant-based alternatives: What are consumer perceptions of fluid milk? [O] . K.S. McCarthy, M. Parker, A. Ameerally, 2017

机译：液体牛奶的选择司机与植物的替代品：消费者对液体牛奶的看法是什么？

Fermentation of plant-based milk alternatives for improved flavour and nutritional value

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