Publication | Closed Access
Fermentation of commercial soy beverages with lactobacilli and bifidobacteria strains featuring high β-glucosidase activity
78
Citations
39
References
2018
Year
ProbioticFood FermentationLactic Acid BacteriaFood MicrobiologyFood ProcessingMicrobiologyCommercial Soy BeveragesHigh β-Glucosidase ActivityBifidobacteria StrainsFood SafetyHealth Sciences
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