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...
I tiakina i:
| Kaituhi matua: | |
|---|---|
| Hōputu: | Artigo |
| Reo: | Inglês |
| I whakaputaina: |
China Food Publishing Company
2025-03-01
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| Rangatū: | Shipin Kexue |
| Ngā marau: | |
| Urunga tuihono: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-5-025.pdf |
| Ngā Tūtohu: |
Kāore He Tūtohu, Me noho koe te mea tuatahi ki te tūtohu i tēnei pūkete!
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