Title: Lactic acid fermentation of legume seed sprouts as a method of increasing the content of isoflavones and reducing microbial contamination
Authors: Budryn, G., Klewicka, E., Grzelczyk, J., Gałązka-Czarnecka, I., Mostowski, R.
Journal: Food Chemistry
Publication type: article
DOI: 10.1016/j.foodchem.2019.01.178