Improvement of nutritional components and in vitro antioxidative properties of soy-powder yogurts using Lactobacillus plantarum
This research was the first to demonstrate changes in nutritional compositions (isoflavone and CLA) from the 50% methanol extracts of soy-powder milk (SPM) and soy-powder yogurt (SPY) through fermentation using Lactobacillus plantarum S48 and P1201 strains. The radical scavenging activities and prot...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2018-07-01
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| Series: | Journal of Food and Drug Analysis |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S1021949818300188 |