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Probiotic plant-based yogurts from common beans (Phaseolus vulgaris): physicochemical properties, bioactive peptides, and health-promoting activities before and after in vitro digestion

Crossref DOI link: https://doi.org/10.1007/s44462-026-00071-7

Published Online: 2026-04-08

Update policy: https://doi.org/10.1007/springer_crossmark_policy

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