Effect of fermentation using different lactic acid bacteria strains on the nutrient components and mineral bioavailability of soybean yogurt alternative.

Jing Gan,Xiao Kong,Kuaitian Wang,Yuhang Chen,Mengdi Du,Bo Xu,Jingru Xu,Zhenhua Wang,Yongqiang Cheng,Tianying Yu

Frontiers in nutrition（2023）

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摘要

This study provides a foundation for understanding the effects of fermentation conditions on the composition and bioavailability of minerals in YA and can assist in its production.

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关键词

mineral, speciation analysis, absorptivity, zebrafish model, fermentation, yogurt alternative

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