Improvement of nutritional components and in vitro antioxidative properties of soy-powder yogurts using Lactobacillus plantarum

This research was the first to demonstrate changes in nutritional compositions (isoflavone and CLA) from the 50% methanol extracts of soy-powder milk (SPM) and soy-powder yogurt (SPY) through fermentation using Lactobacillus plantarum S48 and P1201 strains. The radical scavenging activities and prot...

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Detalles Bibliográficos
Autores principales: Lee, Jin Hwan, Hwang, Chung Eun, Cho, Eun Ju, Song, Yeong Hun, Kim, Su Cheol, Cho, Kye Man
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Taiwan Food and Drug Administration 2018
Materias:
Original Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9303022/
https://www.ncbi.nlm.nih.gov/pubmed/29976398
http://dx.doi.org/10.1016/j.jfda.2017.12.003

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9303022/
https://www.ncbi.nlm.nih.gov/pubmed/29976398
http://dx.doi.org/10.1016/j.jfda.2017.12.003

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