Effect of Ligilactobacillus salivarius M18-6 on Flavor Quality and Antioxidant Activity of Fermented Soymilk
In this study, the effect of Ligilactobacillus salivarius M18-6, with the capability to stably and rapidly ferment soybean protein and strong antioxidant capacity, on the flavor quality and antioxidant activity of fermented soymilk was analyzed. This study found that with increasing fermentation tim...
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| Autore principale: | |
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| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
China Food Publishing Company
2025-03-01
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| Serie: | Shipin Kexue |
| Soggetti: | |
| Accesso online: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-5-025.pdf |
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