Bioactivity of soy-based fermented foods: A review

Published 2018 View Full Article

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Title
Bioactivity of soy-based fermented foods: A review
Authors
Keywords
Soy-based fermented foods, Microorganisms, Probiotics, Health benefits, Bioactive compounds, Isoflavones, Vitamins, Nattokinases, Peptides
Journal
BIOTECHNOLOGY ADVANCES
Volume 37, Issue 1, Pages 223-238
Publisher
Elsevier BV
Online
2018-12-04
DOI
10.1016/j.biotechadv.2018.12.001

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