Reduction of oligosaccharide content of soybeans by the action of Lactobacillus plantarum isolated from fermented cereals-Reference-Cited by-同舟云学术

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Reduction of oligosaccharide content of soybeans by the action of Lactobacillus plantarum isolated from fermented cereals

Published:2014-09-10 Issue:37 Volume:13 Page:3790-3796
ISSN:1684-5315
Container-title:African Journal of Biotechnology
language:
Short-container-title:Afr. J. Biotechnol.

Author:

Adeyemo, S. M.,Onilude, A. A.

Publisher

Academic Journals

Subject

Agronomy and Crop Science,Genetics,Molecular Biology,Applied Microbiology and Biotechnology,Biotechnology

Link

http://academicjournals.org/journal/AJB/article-full-text-pdf/995BD3147389

Cited by 10 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Enzymatic activities of Lactiplantibacillus plantarum: Technological and functional role in food processing and human nutrition;Food Bioscience;2024-10

2. The effects of dietary microbial 6‐phytase on growth parameters, intestinal morphometric properties and selected intestinal genes expression in rainbow trout (Oncorhynchus mykiss, Walbaum 1876);Journal of Animal Physiology and Animal Nutrition;2023-07-12

3. Learning from Tradition: Health-Promoting Potential of Traditional Lactic Acid Fermentation to Drive Innovation in Fermented Plant-Based Dairy Alternatives;Fermentation;2023-05-10

4. Soybean Spouts: A Healthier Alternative;Advances in Plant Sprouts;2023

5. Reduction of FODMAP content by bioprocessing;Trends in Food Science & Technology;2020-05

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