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.
Published in: Food Chemistry
Publication type: article
Subject areas: Agricultural and Biological Sciences; Chemistry; Medicine
SJR best quartile: Q1