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
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| Description | scientific article published on June 18, 2010 |
| Author/s |
author: Julia M Green-Johnson |
| Publication date | June 18, 2010 |
| Language | English |
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| Access work |
https://api.elsevier.com/content/article/PII:S0740002010001425?httpAccept=text/xml |
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| Missing/wrong data? | Edit Wikidata item |