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Novel Production Protocol for Small-scale Manufacture of Probiotic Fermented Foods
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Novel Production Protocol for Small-scale Manufacture of Probiotic Fermented Foods

Published on: September 10, 2016

Using of Lactobacillus and Bifidobacterium to product the isoflavone aglycones in fermented soymilk

Que-King Wei1, Tong-Rong Chen, Jyun-Ting Chen

  • 1Department of Food Nutrition, Chung Hua University of Medical Technology, 89 Wunhua 1st Street, Rende Township, Tainan 71703, Taiwan, ROC. weiqueking@yahoo.com.tw

International Journal of Food Microbiology
|May 5, 2007
PubMed

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