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Inulin addition improved probiotic survival in soy-based fermented beverage

World Journal of Microbiology and Biotechnology Pub Date : 2022-06-11 DOI:10.1007/s11274-022-03322-4
Carolina Iraporda, Irene A. Rubel, N. Manago, G. D. Manrique, G. L. Garrote, A. Abraham
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引用次数: 6
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添加菊粉可提高大豆发酵饮料中益生菌的存活率
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World Journal of Microbiology and Biotechnology
World Journal of Microbiology and Biotechnology
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