Figure 6. Microbial metabolites of chlorogenic acids (represented by 5-caffeoylquinic acid) identified in the fermented soy-coffee pudding dessert and the proposed metabolic route. Adapted from [77]

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