Improved nutritional composition and in vitro protein digestibility of fermented soy beverages produced with vaginal probiotics as adjunct cultures

Authors: Margherita D'Alessandro, Davide Gottardi, Mattia Di Nunzio, Sara Margherita Borgonovi, Carola Parolin, Beatrice Vitali, Rosalba Lanciotti, Lorenzo Siroli, Francesca Patrignani

Source: Journal of Functional Foods, Vol 107, Iss , Pp 105703- (2023)

Subject Terms: Fermented soy beverage, Probiotics, Nutritional value, Protein bioaccessability, Nutrition. Foods and food supply, TX341-641

File Description: electronic resource

Relation: http://www.sciencedirect.com/science/article/pii/S1756464623003031; https://doaj.org/toc/1756-4646

Access URL: https://doaj.org/article/bd58dae50fb84040856263dbde8bb6ee