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30 积分 2023-09-17 加入
Fermented soy milk with cholesterol-lowering potential: Probiotics screening, physicochemical properties, antioxidant activity and volatile composition
5个月前
已完结
Soy protein, bioactive peptides, and isoflavones: A review of their safety and health benefits
8个月前
已完结
Fermentation of soymilk by strains with high conversion ability to soy isoflavones: strain screening, flavor characteristics, antioxidant properties, and in vitro digestion
8个月前
已完结
Fermentation of mung bean milk by Lactococcus lactis: Focus on the physicochemical properties, antioxidant capacities and sensory evaluation
8个月前
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
8个月前
已完结
Effects of Lactobacillus fermentum GD01 fermentation on the nutritional components and flavor substances of three kinds of bean milk
8个月前
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
9个月前
已完结
In vitro protein digestibility and bioactive activities of yogurt from black soybean (Glycine max L.) milk
9个月前
已完结
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