Fermented soy milk with cholesterol-lowering potential: Probiotics screening, physicochemical properties, antioxidant activity and volatile composition
Jinfeng Zhang, Tenfei Xiong, Xinrong Wang, Hengyi Xu
Topics & Concepts
Food scienceFermentationChemistryProbioticFlavorHexanalBioavailabilityIsoflavonesAntioxidantBiochemistryBiologyBacteriaBioinformaticsGeneticsPhytoestrogen effects and researchProbiotics and Fermented FoodsFood composition and properties