Nutritional Function and Flavor Evaluation of a New Soybean Beverage Based on Naematelia aurantialba Fermentation

Food Science

• Antioxidant Capacity 50%
• Bitter Taste 50%
• Fermented Beverage 100%
• Healthy Product 50%
• Hexanal 50%
• Nutrient Composition 50%
• Sour Taste 50%
• Soybean 100%
• Sweetness 50%
• Vegetable Protein 50%