Effect of starter culture and fermentation time on anti-inflammatory properties of fermented soymilk

• Autorzy: Martinez-Villaluenga C. , Torino M. I. , Frias J. , Vidal-Valverde C.
• Języki publikacji: EN

Słowa kluczowe

EN

starter culture; fermentation time; antiinflammatory property; fermented soy milk; soya milk zob.soy milk; soy milk; soymilk zob.soy milk; soybean milk zob.soy milk; soy juice zob.soy milk; inflammation

• Wydawca: -
• Czasopismo: Polish Journal of Food and Nutrition Sciences
• Rocznik: 2011
• Tom: 61
• Numer: Suppl.1
• Opis fizyczny: p.135,ref.

Twórcy

autor

Martinez-Villaluenga C.

• Institute of Food Science, Technology and Nutrition (ICTANCSIC), Madrid, Spain

autor

Torino M. I.

• Institute of Food Science, Technology and Nutrition (ICTANCSIC), Madrid, Spain

autor

Frias J.

• Institute of Food Science, Technology and Nutrition (ICTANCSIC), Madrid, Spain

autor

Vidal-Valverde C.

• Institute of Food Science, Technology and Nutrition (ICTANCSIC), Madrid, Spain

Bibliografia

• [1] Korhonen H., Pihlanto A., Int. Dairy J., 2006, 16, 945–960.
• [2] Martinez-Villaluenga C., Dia V.P., Berhow M., Bringe N.A., de Mejia E.G., Mol. Nutr. Food Res., 2009, 53, 1007–1078.
• [3] Sastre M., Klockgether T., Heneka M.T., Int. J. Dev. Neurosci., 2006, 24, 167–176.
• [4] Sell H., Eckel J., Proc. Nutr. Soc., 2009, 68, 378–384.