Riboflavin-overproducing lactobacilli for the enrichment of fermented soymilk: insights into improved nutritional and functional attributes
Yun-Yang Zhu, Kiran Thakur, Jingyu Feng, Jia-Shen Cai, Jian‐Guo Zhang, Fei Hu, Pasquale Russo, Giuseppe Spano, Zhao‐Jun Wei
Topics & Concepts
Food scienceLactobacillus plantarumFermentationChemistryIsoflavonesFlavorHexanalLactobacillusRiboflavinFermentation in food processingAntioxidantLactic acidBiochemistryBiologyBacteriaGeneticsPhytoestrogen effects and researchProbiotics and Fermented FoodsFood composition and properties