Lactobacillus plantarum WCFS1 Fermentation Differentially Affects Antioxidant Capacity and Polyphenol Content in Mung bean (Vigna radiata) and Soya Bean (Glycine max) Milks

Ren You Gan, Nagendra P. Shah, Ming Fu Wang, Wing Yee Lui, Harold Corke*

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

22 Scopus citations

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