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Properties and physiological functionality of a new beverage made from sweet potato shochu distillery by–product and milk fermented with lactic acid bacterium
YONEMOTO, Toshikazu, NAKANO, Tomoki, TAKESAKO, Toshikazu, NAKANO, Takayuki, HOU, De&ndash, Xing, FUJII, MakotoVolume:
105
Year:
2010
Language:
english
Journal:
JOURNAL OF THE BREWING SOCIETY OF JAPAN
DOI:
10.6013/jbrewsocjapan.105.793
File:
PDF, 696 KB
english, 2010