✦ LIBER ✦

CHANGES IN ISOFLAVONE GLUCOSIDE AND AGLYCONE CONTENTS OF CHICKPEA YOGHURT DURING FERMENTATION BY LACTOBACILLUS BULGARICUS AND STREPTOCOCCUS THERMOPHILUS

✍ Scribed by YING-HUA FU; FU-CHUN ZHANG

No coin nor oath required. For personal study only.

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