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Effect of fermentation by pure culture of Yeast strain (GM6,CC17, SS2) on isoflavone and purine cont
[会议论文] 作者：Gan Jing,Liu Jiyuan,Chen Hao,Wang Yongquan,Satoru Niarasawa,Cheng Yongqiang,
来源：中国食品科学技术学会第十三届年会 年份：2016
Yeast strains, as potential aroma enhancers, have been used in soy yogurt to generate aromatic substances, and improve the biological activity of lactic acid bacterial.Increase the nutritional content...
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