Effect of Kefir on Soybean Isoflavone Aglycone Content in Soymilk Kefir

Kefir is a traditional fermented milk originating in the Caucasus area and parts of Eastern Europe. In this study, the kefir culture, which is modified upon the addition of lactic acid bacteria (LAB) cells, specifically for soymilk kefir fermentation with the highest capacity of isoflavone biotransf...

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Detalhes bibliográficos
Publicado no:Front Nutr
Main Authors: Yang, Minke, Yang, Xiaojuan, Chen, Xiaoqu, Wang, Jie, Liao, Zhenlin, Wang, Li, Zhong, Qingping, Fang, Xiang
Formato: Artigo
Idioma:Inglês
Publicado em: Frontiers Media S.A. 2020
Assuntos:
Nutrition
Acesso em linha:https://ncbi.nlm.nih.gov/pmc/articles/PMC7772187/
https://ncbi.nlm.nih.gov/pubmed/33392237
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3389/fnut.2020.587665
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