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

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...

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ग्रंथसूची विवरण
मुख्य लेखकों:	Francesco Letizia (लेखक), Alessandra Fratianni (लेखक), Martina Cofelice (लेखक), Bruno Testa (लेखक), Gianluca Albanese (लेखक), Catello Di Martino (लेखक), Gianfranco Panfili (लेखक), Francesco Lopez (लेखक), Massimo Iorizzo (लेखक)
स्वरूप:	पुस्तक
प्रकाशित:	MDPI AG, 2023-07-01T00:00:00Z.
विषय:	article
ऑनलाइन पहुंच:	Connect to this object online.
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