Improvement of nutritional components and in vitro antioxidative properties of soy-powder yogurts using Lactobacillus plantarum

Improvement of nutritional components and in vitro antioxidative properties of soy-powder yogurts using Lactobacillus plantarum

Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Food and Drug Analysis - Volume 26, Issue 3, July 2018, Pages 1054-1065

Jin Hwan Lee, Chung Eun Hwang, Eun Ju Cho, Yeong Hun Song, Su Cheol Kim, Kye Man Cho,