Improvement of bioactive substances in soy-milk and soy-yogurt with kiwifruit juices (Actinidia deliciosa) and investigation of their antioxidant and antidiabetic potentials
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Fruit-based food products enhance functional properties. This research is the first to examine fluctuations in biofunctional substances (isoflavone; CLA; GABA) and biological abilities (antioxidant; antidiabetic) in soy-milk (SM) and soy-yogurts (SY) using Lac... ...
