The apple juice was added to the soymilk at the concentrations
of 15 or 25%. Soymilk without apple juice was used as a control.
Preliminary experiments were performed to determine the optimal
apple juice concentrations.re performed to determine the optimal
apple juice concentrations. The soymilk with or without added
apple juice with a total weight of 140 g was placed to sterile screwcaped
glass jars (210 cc in volume).