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Effect of starter culture and fermentation time on anti-inflammatory properties of fermented soymilk
Effect of starter culture and fermentation time on anti-inflammatory properties of fermented soymilk
2011
Cristina Martínez-Villaluenga
María Inés Torino
Juana Frias
C. Vidal-Valverde
Keywords:
Biochemistry
Food science
Modified milk ingredients
Chemistry
Fermentation
Skimmed milk
Anti-inflammatory
soy milk
Starter
Correction
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