Effects of lactiplantibacillus plantarum X7021 on physicochemical properties, purines, isoflavones and volatile compounds of fermented soymilk
Lei Du, Kum-Song Ro, Yiji Zhang, Ya‐Jie Tang, Wanbang Li, Jingli Xie, Dongzhi Wei
Topics & Concepts
ChemistryFood scienceFermentationIsoflavonesAglyconeAcetoinDaidzinLactobacillus plantarumGenistinRutinCellobioseGlyciteinBiochemistryGlycosideDaidzeinLactic acidBacteriaCelluloseOrganic chemistryBiologyGenisteinAntioxidantCellulaseEndocrinologyGeneticsProbiotics and Fermented FoodsPhytoestrogen effects and researchFood Quality and Safety Studies