Table 4c. Contents of phenolic acids in the formulated fermented soy-coffee pudding dessert

From

Fermented Soy-coffee Pudding Dessert Containing Probiotics: Product Formulation and Evaluation of Compositional Changes during Fermentation

Giselle Duarte, Ilana Felberg, Veronica Calado, Juliana DePaula, Monalisa S. C. de Jesus, Rosires Deliza, Marco Antonio L. Miguel, Adriana Farah

Journal of Food and Nutrition Research. 2023, 11(5), 333-344 doi:10.12691/jfnr-11-5-1