Effect of lactic acid bacteria fermentation on extractable and non-extractable polyphenols of soybean milk: Influence of β-glucosidase and okara
Jiaping Zhang, Ning Xia, Jianwen Teng, Baoyao Wei, Li Huang
Topics & Concepts
IsoflavonesFood scienceFermentationChemistryPolyphenolLactic acidLactic acid fermentationLactobacillusBacteriaBiochemistryBiologyAntioxidantGeneticsPhytoestrogen effects and researchProbiotics and Fermented FoodsFood composition and properties