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Effect of Fermented Soy Beverage on Equol Production by Fecal Microbiota

Ana Ruiz de la Bastida1, Susana Langa1, José Antonio Curiel1

  • 1Departamento de Tecnología de Alimentos, Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA-CSIC), Carretera de La Coruña Km 7.5, 28040 Madrid, Spain.

Foods (Basel, Switzerland)
|September 14, 2024
PubMed

Keywords:
equolfecal microbiotafermented soy beverageisoflavones

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