Antioxidative Properties of Fermented Soymilk Using <i>Lactiplantibacillus plantarum</i> LP95

• Main Authors: Francesco Letizia (Author), Alessandra Fratianni (Author), Martina Cofelice (Author), Bruno Testa (Author), Gianluca Albanese (Author), Catello Di Martino (Author), Gianfranco Panfili (Author), Francesco Lopez (Author), Massimo Iorizzo (Author)
• Format: Book
• Published: MDPI AG, 2023-07-01T00:00:00Z.
• Subjects: article
• Online Access: Connect to this object online.

In recent times, there has been a growing consumer interest in replacing animal foods with alternative plant-based products. Starting from this assumption, for its functional properties, soymilk fermented with lactic acid bacteria is gaining an important position in the food industry. In the present...