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.
Saved in:
Main Authors: | , , , |
---|---|
Other Authors: | |
Format: | póster de congreso biblioteca |
Language: | English |
Published: |
2011
|
Online Access: | http://hdl.handle.net/10261/257520 http://dx.doi.org/10.13039/501100002923 http://dx.doi.org/10.13039/501100000780 |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Be the first to leave a comment!