Effects of fermentation conditions on bioactive substances in lactic acid bacteria-fermented soymilk and its storage stability assessment-Reference-Cited by-同舟云学术

Effects of fermentation conditions on bioactive substances in lactic acid bacteria-fermented soymilk and its storage stability assessment

Published:2022-12 Issue: Volume:50 Page:102207
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

Madjirebaye Philippe,Peng Fei,Huang Tao,Liu Zhanggen,Mueed Abdul,Pahane Majeste Mbiada,Guan Qianqian,Xiao Muyan,Du Tonghao,Wei Benliang,Xiong Shijin,Zhang Linli,Xiong Tao^ORCID,Peng Zhen

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference55 articles.

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3. Functional foods: Dietary fibers, prebiotics, probiotics, and synbiotics;Bultosa,2015

4. Soybean bioactive peptides and their functional properties;Chatterjee;Nutrients,2018

5. Reduction of phytic acid in soymilk by immobilized phytase system;Chen;Journal of Food Science,2018

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