|
|||||
|
|
Effects of different strains fermentation on the sensory and nutritional properties of soy-based yogurt |
|
| Authors: | Xinyue Xu Yaxin Yan Jiaxin Xu Zhiheng Yuan Jun Li Shengnan Wang Lina Yang Jun Liu He Liu Danshi Zhu |
| Affiliation: | 1. College of Food Science and Technology, Bohai University, Jinzhou, China These authors contributed equally to this work.;2. College of Food Science and Technology, Bohai University, Jinzhou, China;3. Shandong Yuwang Ecogical Food Industry Co. Ltd., Yucheng, China |
| Abstract: | |
| Keywords: | soy-based yogurt strains sensory properties nutritional properties soy isoflavone equol |