Impact of Lactic Acid Bacteria on the Flavor of Fermented Fruits and/or Vegetables and Their Biological Mechanisms

Exploring prebiotic properties and its probiotic potential of new formulations of soy milk-derived beverages

• Ananya Rana
• Neetu Kumra Taneja
• António Raposo
• Sehad N. Alarifi
• Edite Teixeira-Lemos
• Maria João Lima
• João Carlos Gonçalves
• Tejpal Dhewa