Sugar and acid contents in soymilk fermented with lactic acid bacteria alone or simultaneously with bifidobacteria

By Yi-Chieh Wang, R. Yu, Hsin-Yi Yang, C. Chou. 2003

214 citations recorded by the source corpus.

Subfields: Food Science, Molecular Biology

View Paper: https://www.semanticscholar.org/paper/c2cd8895217640e7349cac5567fc936391873efc

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

1. Z. Mousavi
2. Z. Emam-djomeh
3. Seyed Mohammad Mousavi
4. Seyed Hadi Razavi
5. Hossein Kiani

Citations in the corpus

• Fermentation of pomegranate juice by probiotic lactic acid bacteria (2011, background): “Wang et al. (2003) also reported that glucose is a very good carbon and energy source for lactobacilli and bifidobacteria.”