Effect of fermentation by pure and mixed cultures of Streptococcus thermophilus and Lactobacillus helveticus on isoflavone and B-vitamin content of a fermented soy beverage (Q42945206)
Jump to navigation
Jump to search
scientific article published on June 18, 2010
| Language | Label | Description | Also known as |
|---|---|---|---|
| English | Effect of fermentation by pure and mixed cultures of Streptococcus thermophilus and Lactobacillus helveticus on isoflavone and B-vitamin content of a fermented soy beverage |
scientific article published on June 18, 2010 |
Statements
1 reference
Effect of fermentation by pure and mixed cultures of Streptococcus thermophilus and Lactobacillus helveticus on isoflavone and B-vitamin content of a fermented soy beverage (English)
1 reference
Lactobacillus helveticus
1 reference
Streptococcus thermophilus
1 reference
Julia M. Green-Johnson
Claude P. Champagne
Thomas A. Tompkins
18 June 2010
1 reference
1 reference
1 reference
27
1 reference
7
1 reference
968-972
1 reference
1 reference
1 reference
1 reference
1 reference
1 reference
1 reference
1 reference
1 reference
1 reference
1 reference
1 reference
1 reference
1 reference
1 reference
Identifiers
1 reference
1 reference