Enhancement of isoflavone aglycone, amino acid, and CLA contents in fermented soybean yogurts using different strains: Screening of antioxidant and digestive enzyme inhibition properties.
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DOI: 10.1016/j.foodchem.2020.128199
Abstract: This study was the first to evaluate changes in isoflavone, amino acid, conjugated linoleic acid (CLA), antioxidant effect, and digestive enzyme inhibition during fermentation of soy-milk to soy-yogurt with L. brevis and L. plantarum. Total… read more here.
Keywords: amino acid; digestive enzyme; cla; inhibition ... See more keywords