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Use of kefir-derived lactic acid bacteria for the preparati..:
Mantegazza, Giacomo
;
Dalla Via, Alessandro
;
Licata, Armando
...
Food Research International. 164 (2023) - p. 112322 , 2023
Link:
https://doi.org/10.1016/j.foodres.2022.112322
RT Journal T1
Use of kefir-derived lactic acid bacteria for the preparation of a fermented soy drink with increased estrogenic activity
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.foodres.2022.112322&Exemplar=1&LAN=DE A1 Mantegazza, Giacomo A1 Dalla Via, Alessandro A1 Licata, Armando A1 Duncan, Robin A1 Gardana, Claudio A1 Gargari, Giorgio A1 Alamprese, Cristina A1 Arioli, Stefania A1 Taverniti, Valentina A1 Karp, Matti A1 Guglielmetti, Simone PB Elsevier BV YR 2023 SN 0963-9969 JF Food Research International VO 164 SP 112322 LK http://dx.doi.org/https://doi.org/10.1016/j.foodres.2022.112322 DO https://doi.org/10.1016/j.foodres.2022.112322 SF ELIB - SuUB Bremen
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