Antioxidative Properties of Fermented Soymilk Using <i>Lactiplantibacillus plantarum</i> LP95
In recent times, there has been a growing consumer interest in replacing animal foods with alternative plant-based products. Starting from this assumption, for its functional properties, soymilk fermented with lactic acid bacteria is gaining an important position in the food industry. In the present...
| Main Authors: | , , , , , , , , |
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| 格式: | 文件 |
| 语言: | English |
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MDPI AG
2023-07-01
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| 丛编: | Antioxidants |
| 主题: | |
| 在线阅读: | https://www.mdpi.com/2076-3921/12/7/1442 |