Optimization of lactic acid fermentation conditions for...

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Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology 2019 / 5

Optimization of lactic acid fermentation conditions for fermented tofu whey beverage with high-isoflavone aglycones

Zhu, Yan, Wang, Zimeng, Zhang, Li
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Journal:
LWT
DOI:
10.1016/j.lwt.2019.05.021
Date:
May, 2019
File:
PDF, 1.04 MB
2019
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