Work

Selection of probiotic bacteria for the fermentation of a soy beverage in combination with Streptococcus thermophilus

Year: 2009

Type: article

Source: Food Research International

DOI: 10.1016/j.foodres.2008.12.018

Authors: C.P. Champagne, J. Green-Johnson, Y. Raymond, J. Barrette, N. Buckley

Institutions: Agriculture and Agri-Food Canada, Saint-Hyacinthe Research and Development Centre, Ontario Tech University, Canadian Space Agency

Language: English

Topic: Probiotics and Fermented Foods

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

OpenAlex ID: W2016426224

FWCI: 12.47

Cites: 85

Cited by: 142

Related to: 10