期刊：INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

文獻題目：Preparation and characterisation of soya milk enriched with isoflavone aglycone fermented by lactic acid bacteria combined with hydrothermal cooking pretreatment

作者：Juan Yang, Zhining Bao, Nana Wu, Xiaoquan Yang, Weifeng Lin, Zhong Chen, Jinmei Wang, Jian Guo

DOI：10.1111/ijfs.12784

引用產(chǎn)品： Soya ISO (98%, w/w)

影響因子：1.384

原文鏈接：https://ifst.onlinelibrary.wiley.com/doi/abs/10.1111/ijfs.12784