Results
1 -
1 of
1
(Click
here to explore results)
- Effect of fermentation with single and co-culture of lactic acid bacteria on okara: evaluation of bioactive compounds and volatile profiles. Jasmine Hadj Saadoun, Luca Calani, Martina Cirlini, Valentina Bernini, Erasmo Neviani, Daniele Del Rio, Gianni Galaverna, Camilla Lazzi
, Food Funct.
, 2021
, 12
, 3033