Publications by authors named "Gyeongseon An"
Article Synopsis
- Vegetable drinks, enriched with vitamins, antioxidants, and fiber, are a convenient way to boost veggie intake, with mungbean milk showing potential benefits in fermented products.
- Mungbean milk ferments differently than soybean milk, resulting in greater acidity changes, particularly displaying higher nutritional value and antioxidant activity after fermentation.
- This study highlights the promise of using mungbean milk to enhance vegetarian diets through fermented drinks, positioning it as a nutritious option in plant-based eating.
