Antioxidative Properties of Fermented Soymilk Using <i>Lactiplantibacillus plantarum</i> LP95

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...

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Bibliographic Details
Main Authors: Francesco Letizia, Alessandra Fratianni, Martina Cofelice, Bruno Testa, Gianluca Albanese, Catello Di Martino, Gianfranco Panfili, Francesco Lopez, Massimo Iorizzo
Format: Article
Language:English
Published: MDPI AG 2023-07-01
Series:Antioxidants
Subjects:
functional food
soymilk
fermentation
isoflavones
<i>Lactiplantibacillus plantarum</i>
Online Access:https://www.mdpi.com/2076-3921/12/7/1442

Internet

https://www.mdpi.com/2076-3921/12/7/1442

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