Metabolite Profile of Lactic Acid-Fermented Soymilk

Journals Menu

Follow SCIRP

	+1 323-425-8868
	customer@scirp.org
	+86 18163351462(WhatsApp)
	1655362766

	Paper Publishing WeChat

Food and Nutrition Sciences

ISSN Print: 2157-944X
ISSN Online: 2157-9458
www.scirp.org/journal/fns
E-mail: fns@scirp.org

Google-based Impact Factor: 0.92
Citations h5-index & Ranking

Journals Menu

"Metabolite Profile of Lactic Acid-Fermented Soymilk"
written by Maki Kobayashi, Tomoyo Shima, Mitsuru Fukuda,
published by Food and Nutrition Sciences, Vol.9 No.11, 2018

has been cited by the following article(s):

Google Scholar
CrossRef

[1]	Recent innovations in processing technologies for improvement of nutritional quality of soymilk
	2021

[2]	Antioxidant activity, total phenolic content and biotransformation of isoflavones during soy lactic‐fermentations
	2021

[3]	Biotechnological Aspects of Obtaining Fermented Soybean Products With Increased Phytoestrogenic Activity
	2020

[4]	A new style of fermented tofu by Lactobacillus casei combined with salt coagulant
	2020

[5]	Functional properties of fermented soymilk by Lactobacillus fermentum BM-325
	2018

[1]	Engineering Plant-Based Food Systems 2023 DOI:10.1016/B978-0-323-89842-3.00006-3

[2]	Antioxidant activity, total phenolic content and biotransformation of isoflavones during soy lactic‐fermentations Journal of Food Processing and Preservation, 2021 DOI:10.1111/jfpp.15583

[3]	Recent innovations in processing technologies for improvement of nutritional quality of soymilk CyTA - Journal of Food, 2021 DOI:10.1080/19476337.2021.1893824

Follow SCIRP

	+1 323-425-8868
	customer@scirp.org
	+86 18163351462(WhatsApp)
	1655362766

	Paper Publishing WeChat

Free SCIRP Newsletters

Add your e-mail address to receive free newsletters from SCIRP.

Top

Food and Nutrition Sciences

Food and Nutrition Sciences

Journals Menu

Home

About SCIRP

Service

Policies