Comparative study of the phenolics, antioxidant and metagenomic composition of novel soy whey‐based beverages produced using three different water kefir microbiota-Reference-Cited by-同舟云学术

Comparative study of the phenolics, antioxidant and metagenomic composition of novel soy whey‐based beverages produced using three different water kefir microbiota

Published:2020-04 Issue:4 Volume:55 Page:1689-1697
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Azi Fidelis¹²^ORCID,Tu Chuanhai¹,Rasheed Hafiz Abdul¹,Dong Mingsheng¹^ORCID

Affiliation:

1. College of Food Science and Technology Nanjing Agricultural University Nanjing Jiangsu Province 210095 China

2. Department of Food Science & Technology Ebonyi State University, EBSU Abakaliki Ebonyi State P.M.B 053 Nigeria

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.14439

Reference20 articles.

1. Production of Functional High-protein Beverage Fermented with Lactic Acid Bacteria Isolated from Korean Traditional Fermented Food

2. Biotransformation of soy whey into soy alcoholic beverage by four commercial strains of Saccharomyces cerevisiae

3. Evaluation of five commercial non-Saccharomyces yeasts in fermentation of soy (tofu) whey into an alcoholic beverage

4. Antifungal activity of Bullera alba (Hanna) Derx

5. Microbiological, biochemical, and functional aspects of sugary kefir fermentation - A review

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