Effects of <i>Polygonatum sibiricum</i> on Physicochemical Properties, Biological Compounds, and Functionality of Fermented Soymilk.

Among them, oxalic acid, pyruvic acid, and lactic acid showed a highly significant positive correlation with antioxidant activity ( p < 0.05), while malic acid, acetic acid, citric acid, and succinic acid were not correlated with the antioxidant capacity.

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As shown in Figure 5 F,G, both oxalic acid and acetic acid content showed an increasing trend.

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The TA, pH, and WHC values of three kinds of fermented soymilk showed a trend of significant increase followed by a slow increase under the constant temperature fermentation environment of 42 °C.

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