de Moraes Filho, Marsilvio Lima <br/><br/>
Petit suisse from black soybean: bioactive compounds and antioxidant properties during development process.  [electronic resource] 

 -  International journal of food sciences and nutrition  Jun 2014 
 - 470-5 p.  digital 
<br/><br/> Publication Type: Comparative Study; Journal Article; Research Support, Non-U.S. Gov't 
<br/><br/><label>ISSN: </label>1465-3478 
<br/><br/><label>Standard No.: </label>10.3109/09637486.2014.880668  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Anthocyanins--analysis<br/>Antioxidants--analysis<br/>Bifidobacterium--growth & development<br/>Brazil<br/>Chemical Phenomena<br/>Colony Count, Microbial<br/>Fermentation<br/>Food Handling<br/>Food Storage<br/>Glycosides--analysis<br/>Isoflavones--analysis<br/>Lactobacillus--growth & development<br/>Phenols--analysis<br/>Pigmentation<br/>Probiotics--chemistry<br/>Refrigeration<br/>Seeds--chemistry<br/>Soy Foods--analysis<br/>Soy Milk--chemistry<br/>Glycine max--chemistry<br/>Streptococcus thermophilus--growth & development