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.

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DOI: 10.1016/J.HELIYON.2023.E14991 GOOGLE SCHOLAR lock_openOpen access editor

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