Preparation of fermented plant-based beverages using grape seed: Comparison of lactic acid bacteria strains, physicochemical characteristics and flavor profiles.
- 2026-04
- Food chemistry: X 35
- Ruiguo Cui
- Yuting Xiao
- Lixiang Huai
- Jialin Xue
- Zheshuo Cui
- Caihong Cheng
- Xiaoyu Liu
- Lijun Song
- PubMed: 42011494
- DOI: 10.1016/j.fochx.2026.103845
- Low evidence
The antioxidant activity of FPB increased by 10% after fermentation.
- Effect
- Beneficial
- Effect size
- Small