Effect of oligosaccharides and isoflavones aglycones in defatted soy meal fermented by Lactobacillus paracasei and Bifidobacterium longum
T. R. Chen1*, Q. K. Wei2, and Z. X. Chi1
1Department of Food Science, National Chia-Yi University, No.300 Syuefu Rd., Chia-Yi, 60004, Taiwan, Republic of China.
2Department of Food Science and Technolgoy, National Taitung Junior College, No.889, Jhengci North Road, Taitung, 95045 Taiwan, Republic of China.
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