Effect of Lactic Acid Fermentation on Enrichment of Antioxidant Properties and Bioactive Isoflavones in Soybean

✍ Scribed by Young-Hee Pyo; Tung-Ching Lee; Young- Chul Lee

• Book ID: 108826052
• Publisher: Institute of Food Technologists
• Year: 2006
• Tongue: English
• Weight: 250 KB
• Volume: 70
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.2005.tb07160.x