β-Glucosidase activity and bioconversion of isoflavones during fermentation of soymilk

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Products of vegetable origin: A new alternative for the consumption of probiotic bacteria

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The effect of probiotic-fermented soy milk on enhancing the NO-mediated vascular relaxation factors

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Survival of freeze-dried microcapsules of α-galactosidase producing probiotics in a soy bar matrix

(2011) Mo Chen et al.   FOOD MICROBIOLOGY

Higher bioavailability of isoflavones after a single ingestion of aglycone-rich fermented soybeans compared with glucoside-rich non-fermented soybeans in Japanese postmenopausal women

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Biomolecules and Nutritional Quality of Soymilk Fermented with Probiotic Yeast and Bacteria

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Production of biodiesel from bioethanol and Brassica carinata oil: Oxidation stability study

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Aglycone production by Lactobacillus rhamnosus CRL981 during soymilk fermentation

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