期刊：INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

文献题目：Preparation and characterisation of soya milk enriched with isoflavone aglycone fermented by lactic acid bacteria combined with hydrothermal cooking pretreatment

作者：Juan Yang, Zhining Bao, Nana Wu, Xiaoquan Yang, Weifeng Lin, Zhong Chen, Jinmei Wang, Jian Guo

DOI：10.1111/ijfs.12784

引用产品： Soya ISO (98%, w/w)

影响因子：1.384

原文链接：https://ifst.onlinelibrary.wiley.com/doi/abs/10.1111/ijfs.12784