Publication | Closed Access
Enhancement of isoflavone aglycone, amino acid, and CLA contents in fermented soybean yogurts using different strains: Screening of antioxidant and digestive enzyme inhibition properties
94
Citations
44
References
2020
Year
Food ChemistryNutritionFood FunctionFermented Soybean YogurtsFood Bioactive CompoundAmino AcidDifferent StrainsFood AnalysisBiotechnology
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