Microbiological, physicochemical, textural, and rheological properties of fermented soymilk produced with Enterococcus faecium and Lactiplantibacillus plantarum.
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| Title: | Microbiological, physicochemical, textural, and rheological properties of fermented soymilk produced with Enterococcus faecium and Lactiplantibacillus plantarum. |
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| Authors: | Li CC; College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China., Guo SJ; College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China., Feng YT; College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China., Zhou YR; College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China., Li Y; College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China., Gao ZP; College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China., Guo CF; College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China. Electronic address: gcf@nwafu.edu.cn. |
| Source: | Food chemistry [Food Chem] 2025 Mar 01; Vol. 467, pp. 142232. Date of Electronic Publication: 2024 Nov 26. |
| Publication Type: | Journal Article |
| Journal Info: | Publisher: Elsevier Applied Science Publishers Country of Publication: England NLM ID: 7702639 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-7072 (Electronic) Linking ISSN: 03088146 NLM ISO Abbreviation: Food Chem Subsets: MEDLINE |
| Database: | MEDLINE Ultimate |
| ISSN: | 1873-7072 |
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| DOI: | 10.1016/j.foodchem.2024.142232 |
