Fermentation of calcium-fortified soymilk with Lactobacillus effects on calcium solubility, isoflavone conversion, and production of organic acids
Guardado en:
| Publicado en: | Journal of food science |
|---|---|
| Otros Autores: | , , , , |
| Formato: | Sin ejemplares |
| Lenguaje: | Inglés |
| Colección: | Journal of food science v. 72, no. 9 (2007), p. M431-M436 |
| Materias: | |
| Publicación relacionada: | Contenido en:
Journal of food science |
| LEADER | 01109cab#a22003734c#4500 | ||
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