Antioxidant Activity of Isoflavone Aglycone from Fermented Black Soymilk Supplemented with Sucrose and Skim Milk Using Indonesian Indigenous Lactic Acid Bacteria
Background and Objective: Black soybean (Glycine max (L.) Merr.) Detam-1 variety includes high quantities of isoflavone majorly in glucoside form; in which, the biochemical antioxidant activity was lower than that in isoflavone aglycone form. Fermentation by lactic acid bacteria can increase anti...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Shahid Behehsti University of Medical Sciences
2021-10-01
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| Series: | Applied Food Biotechnology |
| Subjects: | |
| Online Access: | https://journals.sbmu.ac.ir/afb/article/view/35117 |