Open AccessEVALUATION OF BIOACTIVE AND ANTI-NUTRITIONAL COMPOUNDS DURING SOY MILK FERMENTATION WITH Lactobacillus plantarum BAL-03-ITTG AND Lactobacillus fermentum BAL-21-ITTG
Author(s) -
Claudia Mendoza-Avendaño,
Rocío MezaGordillo,
Sandy Luz Ovando-Chacón,
María Celina Luján-Hidalgo,
M.A. Ruiz-Cabrera,
Alicia GrajalesLagunes,
Víctor Manuel Ruíz-Valdiviezo,
Federico Antonio Gutiérrez-Miceli,
Miguel AbudArchila
Publication year - 2018
Publication title -
revista mexicana de ingeniería química
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.288
H-Index - 18
eISSN - 2395-8472
pISSN - 1665-2738
DOI - 10.24275/uam/izt/dcbi/revmexingquim/2019v18n3/mendoza
Subject(s) - food science , lactobacillus fermentum , lactobacillus plantarum , fermentation , lactose , chemistry , soy milk , population , isoflavones , lactobacillus , probiotic , lactic acid , biology , bacteria , biochemistry , medicine , environmental health , genetics