Lactobacillus fermentum LAB 9-fermented soymilk with enriched isoflavones and antioxidants improved memory In vivo

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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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Bibliographic Details
Main Authors:	E.F. Mohamad Fakri, Lim, S.M., N. H. Musa, M. Hazizul Hasan, A. Adam, K. Ramasamy
Format:	Article
Language:	English
Published:	Penerbit Universiti Kebangsaan Malaysia 2016
Online Access:	http://journalarticle.ukm.my/10270/ http://journalarticle.ukm.my/10270/1/01%20E.F.%20Mohammad%20Fakri.pdf

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