Work

Antioxidative activities of soymilk fermented with lactic acid bacteria and bifidobacteria

Year: 2005

Type: article

Source: Food Microbiology

DOI: 10.1016/j.fm.2005.01.020

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

SDGs: Zero hunger, Good health and well-being

Open Access status: closed

Funder: National Science Council

OpenAlex ID: W2058088133

FWCI: 10.04

Cites: 32

Cited by: 283

Related to: 10