Lactobacillus fermentum LAB 9-fermented soymilk with enriched isoflavones and antioxidants improved memory In vivo
This study examined lactic acid bacteria (LAB)-fermented soymilk for their ability in hydrolyzing glucosides to aglycones and corresponding antioxidant capacity and memory enhancing effect. Twelve LAB isolated from Malaysian fermented food and milk products were incubated in commercially available s...
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| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Penerbit Universiti Kebangsaan Malaysia
2016
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| Online Access: | http://journalarticle.ukm.my/10270/1/01%20E.F.%20Mohammad%20Fakri.pdf http://journalarticle.ukm.my/10270/ http://www.ukm.my/jsm/english_journals/vol45num9_2016/contentsVol45num9_2016.htm |
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