期刊：INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
文獻(xiàn)題目：Preparation and characterisation of soya milk enriched with isoflavone aglycone fermented by lactic acid bacteria combined with hydrothermal cooking pretreatment
作者：Juan Yang, Zhining Bao, Nana Wu, Xiaoquan Yang, Weifeng Lin, Zhong Chen, Jinmei Wang, Jian Guo
DOI：10.1111/ijfs.12784
引用產(chǎn)品： Soya ISO (98%, w/w)
影響因子：1.384
原文鏈接：https://ifst.onlinelibrary.wiley.com/doi/abs/10.1111/ijfs.12784
