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Soy protein, bioactive peptides, and isoflavones: A review of their safety and health benefits
1小时前
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Fermentation of soymilk by strains with high conversion ability to soy isoflavones: strain screening, flavor characteristics, antioxidant properties, and in vitro digestion
1小时前
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Fermentation of mung bean milk by Lactococcus lactis: Focus on the physicochemical properties, antioxidant capacities and sensory evaluation
25天前
已完结
Kidney bean (Phaseolus vulgaris L.) milk substitute as a novel plant-based drink: Fatty acid profile, antioxidant activity, in-vitro phenolic bio-accessibility and sensory characteristics
25天前
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Effects of Lactobacillus fermentum GD01 fermentation on the nutritional components and flavor substances of three kinds of bean milk
25天前
已完结
A new method based on dispersive solid phase microextraction with commercial MOFs coupled to LC-MS/MS for the determination of isoflavones in soy drinks
1个月前
已完结
In vitro protein digestibility and bioactive activities of yogurt from black soybean (Glycine max L.) milk
1个月前
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Analysis of spatial distribution of bacterial community associated with accumulation of volatile compounds in Jiupei during the brewing of special-flavor liquor
1年前
已完结
Research of Chinese Teaching in Latvia
1年前
已完结
Bioactivity of soy-based fermented foods: A review
1年前
已完结
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