Using of Lactobacillus and Bifidobacterium to product the isoflavone aglycones in fermented soymilk

✍ Scribed by Que-King Wei; Tong-Rong Chen; Jyun-Ting Chen

• Book ID: 113645924
• Publisher: Elsevier Science
• Year: 2007
• Tongue: English
• Weight: 174 KB
• Volume: 117
• Category: Article
• ISSN: 0168-1605
• DOI: 10.1016/j.ijfoodmicro.2007.02.024