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Effect of fermentation using different lactic acid bacteria strains on the nutrient components and mineral bioavailability of soybean yogurt alternative https://t.co/Y71cem8Cxk https://t.co/A4zDZymgio
Effect of fermentation using different lactic acid bacteria strains on the nutrient components and mineral bioavailability of soybean yogurt alternative https://t.co/Y71cem8Cxk https://t.co/A4zDZymgio
New Research: Effect of fermentation using different lactic acid bacteria strains on the nutrient components and mineral bioavailability of soybean yogurt alternative: Introduction Analysis of the composition of yogurt alternatives (YAs)… #Nutrition https