The growth of different probiotic microorganisms in soymilk from different soybean varieties and their effects on anti-oxidant activity and oligosaccharide content
Published: 18 February 2019| Version 1 | DOI: 10.17632/zdwmsh5hz9.1
Marthe De Boevre,
Sarah De Saeger,
The data include the growth of lactic acid bacteria in soymilk in term of log CFU/ml, the effect of fermentation on pH, Titratable acidity, total phenolic compounds, oligosaccharides, antioxidant activity.
Microbiology, Food Science