Lactobacillus fermentum LAB 9-Fermented soymilk with enriched isoflavones and antioxidants improved memory in Vivo: (Susu soya difermentasi oleh lactobacillus fermentum LAB 9 yang kaya dengan isoflavon dan antioksida memperbaiki daya ingatan secara in Vivo)

Sains Malaysiana

Volumn 45, Issue 9, 2016, Pages 1289-1297

  Fakri, E F Mohamad ^a   Lim, S M ^a   Musa, N H ^a   Hasan, M Hazizul ^a,b   Adam, A ^a,b   Ramasamy, K ^a  

^a UNIVERSITI TEKNOLOGI MARA   (Malaysia)

^b Research on Affinity   (Malaysia)

Author keywords

Antioxidant; Bioactive isoflavones; Lactic acid bacteria; Memory enhancing; Soymilk

Indexed keywords

ANTIOXIDANT; BACTERIUM; FERMENTATION; MEMORY; MILK PRODUCTION; OXIDATIVE STRESS; PHENOLIC COMPOUND;

LACTOBACILLUS FERMENTUM; MUS; PLATANISTA; TORREYA NUCIFERA;

EID: 84992075004     PISSN: 01266039     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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