The fermentation characteristics of soy yogurt with different content of d-allulose and sucrose fermented by lactic acid bacteria from Kimchi - Kim, Hee Jin; Han, Myung Joo (Food science and biotechnology, 2019)
Keywords: 2,2-diphenyl-1-picrylhydrazyl; antioxidant activity; Bacteria; Chemistry; Chemistry and Materials Science; Fermentation; Food processing industry; Food Science; Kimchi; Lactic acid; Lactic acid bacteria; Lactobacillus plantarum; Leuconostoc mesenteroides; Low calorie; Nutrition; psicose; Scavenging; Sensory evaluation; Sour taste; sourness; Soybean milk; soymilk; Sucrose; Sugar; Sweet taste; sweetness; Taste; Yogurt; 식품과학; Fermentation; Soy yogurt; Allulose; Leuconostoc mesenteroides; d-Allulose; Lactobacillus plantarum