Effect of oligosaccharides and isoflavones aglycones in defatted soy meal fermented by Lactobacillus paracasei and Bifidobacterium longum
Received: 2019-04-27Accepted: 2025-02-17Published: 2019-04-27
AJMR 2019, 18(1), 1-6
© 2019 by author(s). Licensee MOSP, Macao, China. This is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY 4.0) license.
Disclaimer: The statements, opinions and data contained in this journal are solely those of the individual authors and contributors and not of Macao Scientific Publishers and/or the editors. Macao Scientific Publishers and/or the editors disclaim responsibility for any injury to persons or property resulting from any ideas, methods, instructions or products referred to in the content.
