Recent advances in the applications of Lactobacillus helveticus in the fermentation of plant-based beverages: A review

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DOI:10.1016/j.tifs.2024.104427
文献类型：期刊论文
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Elsevier

Abstract：BackgroundAs a member of lactic acid bacteria, Lactobacillus helveticus (L. helveticus) exhibits a high protein hydrolysis capacity and possesses various probiotic functions. In recent years

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