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 journal › Article › peer-review
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