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Hydrolysis of Isoflavones and Consumption of Oligosaccharides during Lactic Acid Fermentation of Soybean Milk
daidzin genistin raffinose stachyose Bifidobacterium Lactobacillus Streptococcus
2009/9/10
Aiming to select suitable strains of lactic acid bacteria for producing yogurt-like functional food from soybean milk, the fermentation properties of 14 lactic acid bacterial strains belonging to gene...