Enhancement of the antioxidant capacity of soy whey by fermentation with Lactobacillus plantarum B1-6
Release time:2024-01-01Hits:
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Impact Factor:
4.269
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Affiliation of Author(s):
食品科技学院
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Journal:
JOURNAL OF FUNCTIONAL FOODS
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Co-author:
王丽夏,肖愈,芮昕,李伟,陈晓红,姜梅,董明盛
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Document Code:
o0moth5pog8d8rq65bkjx18gzk8i5p8p
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Volume:
12
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Page Number:
33-44
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Translation or Not:
no
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Date of Publication:
2015-01-01
