Multifunctional Properties of Soy Milk Fermented by Enterococcus faecium Strains Isolated from Raw Soy Milk-Reference-Cited by-同舟云学术

Multifunctional Properties of Soy Milk Fermented by Enterococcus faecium Strains Isolated from Raw Soy Milk

Published:2012-09-26 Issue:41 Volume:60 Page:10235-10244
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Martinez-Villaluenga Cristina¹,Torino Maria Ines²,Martín V.³,Arroyo Rebeca³,Garcia-Mora Patricia¹,Estrella Pedrola Isabel¹,Vidal-Valverde Concepcion¹,Rodriguez Juan Miguel³,Frias Juana¹

Affiliation:

1. Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Juan de la Cierva 3, 28006 Madrid, Spain

2. CCT CERELA-CONICET, Chacabuco 145, 4000 SM Tucumán, Argentina

3. Departamento de Nutrición, Bromatología y Tecnología de los Alimentos, Universidad Complutense de Madrid, Avenida Puerta de Hierro s/n, 28040 Madrid, Spain

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf302751m

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