Hydrolysis of isoflavones in soybean cooked syrup by...

Journal of Fermentation and Bioengineering 1992 Vol. 74; Iss. 5

Hydrolysis of isoflavones in soybean cooked syrup by Lactobacillus casei subsp. rhamnosus IFO 3425

Shigeki Matsuda, Tadashi Miyazaki, Yunosuke Matsumoto, Riichiro Ohba, Yuji Teramoto, Naokazu Ohta, Seinosuke Ueda
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Volume:
74
Year:
1992
Language:
english
Pages:
4
DOI:
10.1016/0922-338x(92)90064-2
File:
PDF, 349 KB
english, 1992
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