Keyphrases
Antioxidant Activity
25%
Enzyme Addition
25%
Enzyme Preparation
25%
Fermentation
50%
Fermentation Conditions
25%
Fermented Oats
25%
Flakes
25%
Functional Beverage
25%
Hydrolysis Index
25%
Inoculum
25%
L. Plantarum
25%
Lactic Acid Bacteria
100%
Non-fermented
25%
Nutritional Properties
25%
Oat Flakes
100%
Polyphenols
25%
Processing Conditions
25%
Sensory Analysis
25%
Sensory Properties
50%
Technological Options
25%
Technological Properties
25%
Typical Features
25%
Yogurt-like
100%
INIS
antioxidants
16%
availability
16%
bacteria
100%
beverages
100%
comparative evaluations
16%
control
16%
enzymes
33%
fermentation
50%
flavor
16%
growth
16%
hydrolysis
16%
in vitro
16%
lactic acid
100%
oats
100%
odor
16%
ph value
16%
polyphenols
16%
processing
16%
Food Science
Antioxidant Capacity
50%
Fermentation Conditions
50%
Hydrolysis Index
50%
Lactic Acid Bacteria
100%
Polyphenol
50%
Sensory Analysis
50%
Sensory Properties
50%
Technological Property
50%
Yogurt
100%