Enhancement of the antioxidant capacity of soy whey by fermentation with Lactobacillus plantarum B1–6

Published 2015 View Full Article

  1. Home
  2. Publications
  3. Publication Search
  4. Publication Details
Title
Enhancement of the antioxidant capacity of soy whey by fermentation with Lactobacillus plantarum B1–6
Authors
Keywords
-
Journal
Journal of Functional Foods
Volume 12, Issue -, Pages 33-44
Publisher
Elsevier BV
Online
2014-11-20
DOI
10.1016/j.jff.2014.10.033

Ask authors/readers for more resources

Protocol

Community support

Reagent

Community support

Reprint

Contact the author

Add your recorded webinar

Do you already have a recorded webinar? Grow your audience and get more views by easily listing your recording on Peeref.

Upload Now

Become a Peeref-certified reviewer

The Peeref Institute provides free reviewer training that teaches the core competencies of the academic peer review process.

Get Started
Webinars Posters Questions Hubs Funding Journals Articles Connect Collections Reviewers About Us FAQs Mobile App Privacy Policy Terms of Use
© Peeref 2019-2024. All rights reserved.