Probiotic fermentation of soymilk to improve the transformation of  bound soybean isoflavones

doi:10.13995/j.cnki.11-1802/ts.029347

Probiotic fermentation of soymilk to improve the transformation of bound soybean isoflavones

LI Jie, LU Hao, LIU Liu, WU Xiaoxia, LI Cheng, DING Cong, LI Jianke

Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (9) : 91-96.

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Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (9) : 91-96. DOI: 10.13995/j.cnki.11-1802/ts.029347

Probiotic fermentation of soymilk to improve the transformation of bound soybean isoflavones

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2022, 48(9): 91-96 https://doi.org/10.13995/j.cnki.11-1802/ts.029347

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Received	Revised	Published
2021-09-10	2021-10-25	2022-05-15
Issue Date
2022-05-26

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