Work

Viability of lactic acid bacteria and bifidobacteria in fermented soymilk after drying, subsequent rehydration and storage

Year: 2004

Type: article

Source: International Journal of Food Microbiology

DOI: 10.1016/j.ijfoodmicro.2003.12.001

Authors: Yi-Chieh Wang, Roch-Chui Yu, Cheng-Chun Chou

Institution: National Taiwan University

Language: English

Topic: Probiotics and Fermented Foods

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

Funder: National Science Council

OpenAlex ID: W1973586215

FWCI: 10.83

Cites: 27

Cited by: 249

Related to: 10