Multifunctional properties of soy milk fermented by enterococcus faecium strains isolated from raw soy milk

Article

Abstract: Lactic acid bacteria (LAB) isolated from soy milk were used to produce a multifunctional fermented f

Palabras claves:

Enterococcus faecium, Hypertension, inflammation, isoflavones, Oxidative Stress, Peptides, soy milk

Autores:

Arroyo R., Cristina Martínez-Villaluenga, Estrella Pedrola I., Garcia-Mora P., Juana Frias, Martín V., Rodríguez J.M., Torino M.I., Vidal‐Valverde C.

Fuentes:

scopus