Production of O-desmethylangolensin, tetrahydrodaidzein, 6‘-hydroxy-O-desmethylangolensin and 2-(4-hydroxyphenyl)-propionic acid in fermented soy beverage by lactic acid bacteria and Bifidobacterium strains

Publication date: Available online 29 February 2020Source: Food ChemistryAuthor(s): Ángela Peirotén, Pilar Gaya, Inmaculada Álvarez, José Mª Landete

Source: Food Chemistry - February 29, 2020 Category: Food Science Source Type: research