Effect of fermentation by pure and mixed cultures of Streptococcus thermophilus and Lactobacillus helveticus on isoflavone and B-vitamin content of a fermented soy beverage

✍ Scribed by Claude P. Champagne; Thomas A. Tompkins; Nicole D. Buckley; Julia M. Green-Johnson

• Book ID: 113625627
• Publisher: Elsevier Science
• Year: 2010
• Tongue: English
• Weight: 153 KB
• Volume: 27
• Category: Article
• ISSN: 0740-0020
• DOI: 10.1016/j.fm.2010.06.003