Lactobacillus plantarumWCFS1 Fermentation Differentially Affects Antioxidant Capacity and Polyphenol Content in Mung bean (Vigna radiata) and Soya Bean (Glycine max) Milks-Reference-Cited by-同舟云学术

Lactobacillus plantarumWCFS1 Fermentation Differentially Affects Antioxidant Capacity and Polyphenol Content in Mung bean (Vigna radiata) and Soya Bean (Glycine max) Milks

Published:2016-06-16 Issue:1 Volume:41 Page:e12944
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Journal of Food Processing and Preservation

Author:

Gan Ren-You¹^ORCID,Shah Nagendra P.¹,Wang Ming-Fu¹,Lui Wing-Yee¹,Corke Harold¹

Affiliation:

1. School of Biological Sciences; The University of Hong Kong; Pokfulam Road Hong Kong China

Funder

School of Biological Sciences, The University of Hong Kong

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.12944/fullpdf

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