Enhancement of the antioxidant capacity of soy whey by fermentation with Lactobacillus plantarum B1–6 - Concepedia

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Enhancement of the antioxidant capacity of soy whey by fermentation with Lactobacillus plantarum B1–6

DOI Full Paper Access

170

Citations

39

References

2014

Year

Yu Xiao, Lixia Wang, Xin Rui, Wei Li, Xiaohong Chen, Mei Jiang, Mingsheng Dong

Journal of Functional Foods

References

	Year	Citations

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