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afs-154813	doi.org	https://doi.org/10.1016/j.heliyon.2021.e07536
afs-154813	doi.org	https://doi.org/10.1080/19476337.2017.1331266
afs-154813	doi.org	https://doi.org/10.3390/foods12132607
afs-154813	doi.org	https://doi.org/10.1016/j.ijgfs.2023.100810
afs-154813	doi.org	https://doi.org/10.1016/j.idairyj.2016.02.038
afs-154813	doi.org	https://doi.org/10.1016/j.cofs.2024.101184
afs-154813	doi.org	https://doi.org/10.1111/j.1745-4603.2001.tb01033.x
afs-154813	doi.org	https://doi.org/10.1016/j.jfoodeng.2013.07.026
afs-154813	doi.org	https://doi.org/10.1111/j.1745-4603.2008.00134.x
afs-154813	doi.org	https://doi.org/10.1016/j.crfs.2023.100632
afs-154813	doi.org	https://doi.org/10.1111/j.1745-4603.1999.tb00230.x
afs-154813	doi.org	https://doi.org/10.1016/j.foodhyd.2016.06.038
afs-154813	doi.org	https://doi.org/10.3390/foods13142305
afs-154813	doi.org	https://doi.org/10.1016/j.idairyj.2016.01.023
afs-154813	doi.org	https://doi.org/10.1016/j.fbio.2021.101128
afs-154813	doi.org	https://doi.org/10.3390/foods10092208
afs-154813	doi.org	https://doi.org/10.3390/fermentation10080407
afs-154813	doi.org	https://doi.org/10.3390/nu13093291
afs-154813	doi.org	https://doi.org/10.1016/j.lwt.2023.115657
afs-154813	doi.org	https://doi.org/10.3390/foods12071522
afs-154813	doi.org	https://doi.org/10.1016/j.tifs.2021.10.004
afs-154813	doi.org	https://doi.org/10.1016/j.foodres.2024.114724
afs-154813	doi.org	https://doi.org/10.1016/j.foodhyd.2022.107741
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afs-154813	doi.org	https://doi.org/10.1111/j.1745-4603.2009.00192.x
afs-154813	doi.org	https://doi.org/10.1016/j.idairyj.2003.08.006
afs-154813	doi.org	https://doi.org/10.1017/s0022029906002329
afs-154813	doi.org	https://doi.org/10.1016/j.idairyj.2016.11.003
afs-154813	doi.org	https://doi.org/10.3390/microorganisms8091266
afs-154813	doi.org	https://doi.org/10.1007/978-3-030-96764-2_9
afs-154813	doi.org	https://doi.org/10.1111/j.1745-4603.1997.tb00104.x
afs-154813	doi.org	https://doi.org/10.1016/j.jafr.2022.100377
afs-154813	doi.org	https://doi.org/10.1111/jtxs.12387
afs-154813	doi.org	https://doi.org/10.1016/j.lwt.2013.09.003
afs-154813	doi.org	https://doi.org/10.1016/s0958-6946(02)00043-2
afs-154813	doi.org	https://doi.org/10.1063/5.0238556
afs-154813	doi.org	https://doi.org/10.1111/ijfs.17484
afs-154813	doi.org	https://doi.org/10.3390/nu15040999
afs-154813	doi.org	https://doi.org/10.3390/foods10040725
afs-154813	doi.org	https://doi.org/10.1080/10408398.2024.2449234
afs-154813	doi.org	https://doi.org/10.3390/foods13162515
afs-154813	doi.org	https://doi.org/10.1016/j.spc.2021.01.017
afs-154813	doi.org	https://doi.org/10.1016/b978-0-12-814639-2.00037-x
afs-154813	doi.org	https://doi.org/10.1155/2016/8690380