ArticleFoods (Basel, Switzerland)2026
Effects of Different Lactic Acid Bacterial Strains on the Physicochemical Properties and Flavor of Millet Fermented Beverages.
Article in Foods (Basel, Switzerland), 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Authors and funding
10 authors.
Funding
Abstract
To address the issues of rough mouthfeel and monotonous flavor in plant-based beverages, this study used extruded millet flour as the raw material, with non-inoculated millet paste as the control group, and investigated the effects of six different lactic acid bacteria starter culture formulations-including two single strains (
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the Socratic graph.