Screening of the effect of new food prototypes based on fermented lentil and quinoa flours on the colonic microbiota of older adults through a static in vitro colonic fermentation model
{{output}}
In view of the increasing demand for plant-based protein alternatives, along with the increased protein requirements of older adults, the formulation of new food concepts based on protein-rich ingredients from legumes or pseudo-cereals seems a promising approa... ...
