Fermented soy beverages as vehicle of probiotic lactobacilli strains and source of bioactive isoflavones: A potential double functional effect

  1. Ruiz de la Bastida, A.
  2. Peirotén, Á.
  3. Langa, S.
  4. Rodríguez-Mínguez, E.
  5. Curiel, J.A.
  6. Arqués, J.L.
  7. Landete, J.M.
Zeitschrift:
Heliyon

ISSN: 2405-8440

Datum der Publikation: 2023

Ausgabe: 9

Nummer: 4

Art: Artikel

DOI: 10.1016/J.HELIYON.2023.E14991 GOOGLE SCHOLAR lock_openOpen Access editor
Datenquelle: Scopus