Evaluation of the isoflavone and total phenolic contents of kefir-fermented soymilk storage and after the in vitro digestive system simulation.
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DOI: 10.1016/j.foodchem.2017.02.095
Abstract: This study aimed to evaluate the isoflavone and total phenolic contents in kefir-fermented soymilk storage and after the in vitro digestive system simulation (DSS). Soymilk was fermented with kefir culture (0.02UC/L) at 25°C for 15h… read more here.
Keywords: storage; total phenolic; fermented soymilk; kefir fermented ... See more keywords