Claudia Scarpelin, Caio Luiz de Souza Cordes, Eliane Setsuko Kamimura, Juliana Alves Macedo, Paula de Paula Menezes Barbosa, Gabriela Alves Macedo
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引用次数: 0
Abstract
Peanut and Brazil nut extracts were substrates for non-dairy kefir fermented beverages.
GABA was produced by kefir fermentation of plant-based beverages.
Brazil nut extract was the best substrate for GABA production.
Fermented beverages with GABA presented higher in vitro antihypertensive activity.
First study relating production of GABA in plant-based kefir fermented beverages.
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