Non-beany flavor soymilk fermented by lactic acid bacteria: Characterization, stability, antioxidant capacity and in vitro digestion

LAB fermentation could reduce the beany flavor, the sensitization of soymilk and improve the digestibility of soymilk, easy to be accepted by consumers. This study evaluated the characterization, stability, in vitro digestion and antioxidant capacity of soymilk fermented by different Lactic acid bac...

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Detalles Bibliográficos
Autores principales: Huo, Chunyan, Yang, Xiaoyu, Li, Liang
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2023
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9944549/
https://www.ncbi.nlm.nih.gov/pubmed/36845480
http://dx.doi.org/10.1016/j.fochx.2023.100578

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9944549/
https://www.ncbi.nlm.nih.gov/pubmed/36845480
http://dx.doi.org/10.1016/j.fochx.2023.100578

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