Sensory properties of soy yoghurts prepared from yellow and black soymilk using Streptococcus infantarius 12 and Weisellia sp. 4-Reference-Cited by-同舟云学术

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Sensory properties of soy yoghurts prepared from yellow and black soymilk using Streptococcus infantarius 12 and Weisellia sp. 4

Published:2008-06-02 Issue:10 Volume:88 Page:1845-1849
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Chun Jiyeon,Kwon Dae-Young,Kim Jong Sang,Kim Jeong-Hwan

Funder

Korea Science and Engineering Foundation

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/jsfa.3277/fullpdf

Reference19 articles.

1. Does high soy milk intake reduce prostate cancer incidence, the Adventist health study (United States);Jacobsen;Cancer Causes Control,1998

2. Soybean foods and their benefits: potential mechanisms of action;Omoni;Nutr Rev,2005

3. Isoflavone content in commercial soybean foods;Wang;J Agric Food Chem,1994

4. Effects of soybean isoflavones on cell growth and apoptosis of the human prostate cancer cell line LNCaP;Onozawa;Jap J Clin Oncol,1998

5. Daidzein is a more bioavailable soymilk isoflavone than is genistein in adult woman;Xu;J Nutr,1994

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