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    Soy yogurt using Lactobacillus plantarum 200655 and fructooligosaccharides: neuroprotective effects against oxidative stress

    This study aimed to evaluate the effect of Lactobacillus plantarum 200655 and fructooligosaccharides (FOS) on soymilk fermentation and the neuroprotective effects of fermented soymilk (FS). The addition of FOS di...

    Ga-Hyun Choi, Hyun-Ji Bock, Na-Kyoung Lee… in Journal of Food Science and Technology (2022)