Effect of fermentation with single and co-culture of lactic acid bacteria on okara: evaluation of bioactive compounds and volatile profile
Okara is the main soybean by-product deriving from the processing of soy milk and tofu. Despite being a product with a lot of potential, rich in many bioactive compounds such...
1979 ◽
Vol 42
(11)
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pp. 895-899
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2017 ◽
Vol 10
(2)
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pp. 277-283
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1975 ◽
Vol 40
(1)
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pp. 114-118
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