Enhancement of Antioxidant Activities in Black Soy Milk through Isoflavone Aglycone Production during Indigenous Lactic Acid Bacteria Fermentation
Black soybeans contain high antioxidant compounds such as isoflavone but mainly in glucoside form, with low antioxidant activities. Fermentation by lactic acid bacteria (LAB) can enhance the antioxidant properties, but its ability is strain-dependent. This study aims to study the ability of Indonesi...
Kaydedildi:
| Asıl Yazarlar: | , , , , |
|---|---|
| Materyal Türü: | Artigo |
| Dil: | Inglês |
| Baskı/Yayın Bilgisi: |
MDPI AG
2022-07-01
|
| Seri Bilgileri: | Fermentation |
| Konular: | |
| Online Erişim: | https://www.mdpi.com/2311-5637/8/7/326 |
| Etiketler: |
Etiket eklenmemiş, İlk siz ekleyin!
|