Effect of starter culture and fermentation time on anti-inflammatory properties of fermented soymilk
Resumen del póster presentado al EuroFoodChem XVI, celebrado en Gdansk (Polonia) del 6 al 8 de julio de 2011.
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| Main Authors: | , , , |
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| Other Authors: | |
| Format: | póster de congreso biblioteca |
| Language: | English |
| Published: |
2011
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| Online Access: | http://hdl.handle.net/10261/257520 http://dx.doi.org/10.13039/501100002923 http://dx.doi.org/10.13039/501100000780 |
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