Narrating Sweet Bitterness

Consortium of selected yeasts to produce healthy soy fermented beverage: Evaluation of microbial evolution, analytical, sensorial, and functional features

“…Good flavour is the most important attribute of a food product, determining the possibility of success in the market [ 16 ]. In this study, a well-established Yc, previously tested during conventional milk fermentation [ 5 ], was tested in soy milk.…”