Antioxidative Properties of Fermented Soymilk Using Lactiplantibacillus plantarum LP95

In recent times, there has been a growing consumer interest in replacing animal foods with alternative plant-based products. Starting from this assumption, for its functional properties, soymilk fermented with lactic acid bacteria is gaining an important position in the food industry. In the present...

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Detalles Bibliográficos
Autores principales: Letizia, Francesco, Fratianni, Alessandra, Cofelice, Martina, Testa, Bruno, Albanese, Gianluca, Di Martino, Catello, Panfili, Gianfranco, Lopez, Francesco, Iorizzo, Massimo
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10376881/
https://www.ncbi.nlm.nih.gov/pubmed/37507980
http://dx.doi.org/10.3390/antiox12071442

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10376881/
https://www.ncbi.nlm.nih.gov/pubmed/37507980
http://dx.doi.org/10.3390/antiox12071442

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