L actobacillus plantarum WCFS1 Fermentation Differentially Affects Antioxidant Capacity and Polyphenol Content in Mung bean ( Vigna radiata ) and Soya Bean ( Glycine max ) Milks
Gan, Ren-You, Shah, Nagendra P., Wang, Ming-Fu, Lui, Wing-Yee, Corke, HaroldLanguage:
english
Journal:
Journal of Food Processing and Preservation
DOI:
10.1111/jfpp.12944
Date:
June, 2016
File:
PDF, 403 KB
english, 2016