Immunomodulatory properties of fermented soy and airy milks prepared with lactic acid bacteria

Immunomodulatory properties of fermented soy and airy milks prepared with lactic acid bacteria

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Detalles Bibliográficos
Publicado en:	Journal of food science
Otros Autores:	Wagar, L. E., Champagne, C. P., Buckley, N. D., Raymond, Y., Green-Johnson, J. M.
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	Journal of food science v. 74, no. 8 (2009), p. M423-M430
Materias:	Alimentos Productos lácteos Fermentación Congelación Almacenamiento Almacenamiento en frío Bacterias acidolácticas Leche Alimentos derivados de la soja Leche de soja
Publicación relacionada:	Contenido en: Journal of food science

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