Effect of a co-fermentation system with high-GABA-yielding strains on soymilk properties: microbiological, physicochemical, and aromatic characterisations

Author:

Xia Yanan,Zha Musu,Feng Chenchen,Li Yankai,Chen Yongfu,Shuang Quan

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference39 articles.

1. Probiotic properties, prebiotic fermentability, and GABA-producing capacity of microorganisms isolated from Mexican milk Kefir grains: a clustering evaluation for functional dairy food applications;Alejandra;Foods,2021

2. Effects of Lactiplantibacillus plantarum X7021 on physicochemical properties, purines, isoflavones and volatile compounds of fermented soymilk;Du;Process Biochemistry,2021

3. Advances in the regulation of central nervous system γ-aminobutyric neurons on sleep-wake;Feng;Chinese Journal of Neuroanatomy,2021

4. Characterization of volatile compounds in Swedish yellow and gray peas: Implications for new legume-based ingredients;Ferawati;Legume Science,2020

5. 1 H NMR-based chemometric metabolomics characterization of soymilk fermented by Bacillus subtilis BSNK-5;Gao;Food Research International,2020

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