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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| Main Authors: | , , , , , , , , |
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| Format: | Book |
| Published: |
MDPI AG,
2023-07-01T00:00:00Z.
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