Effect of Kefir on Soybean Isoflavone Aglycone Content in Soymilk Kefir

Kefir is a traditional fermented milk originating in the Caucasus area and parts of Eastern Europe. In this study, the kefir culture, which is modified upon the addition of lactic acid bacteria (LAB) cells, specifically for soymilk kefir fermentation with the highest capacity of isoflavone biotransf...

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Detalles Bibliográficos
Autores principales: Yang, Minke, Yang, Xiaojuan, Chen, Xiaoqu, Wang, Jie, Liao, Zhenlin, Wang, Li, Zhong, Qingping, Fang, Xiang
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2020
Materias:
Nutrition
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7772187/
https://www.ncbi.nlm.nih.gov/pubmed/33392237
http://dx.doi.org/10.3389/fnut.2020.587665

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7772187/
https://www.ncbi.nlm.nih.gov/pubmed/33392237
http://dx.doi.org/10.3389/fnut.2020.587665

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