Growth and survival of bifidobacteria and lactic acid bacteria during the fermentation and storage of cultured soymilk drinks

By Yi-Chieh Wang, R. Yu, C. Chou. 2002

173 citations recorded by the source corpus.

Subfields: Food Science, Molecular Biology

View Paper: https://www.semanticscholar.org/paper/efe46f13dd412470f5513f55111bad25f92df0f6

How researchers see this paper

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

In Food Science

1. N. Zuidam
2. Verica Manojlovic
3. Viktor Nedovic
4. K. Kailasapathy

In Molecular Biology

1. N. Zuidam
2. K. Kailasapathy

Citations in the corpus

• Encapsulation of Probiotics for use in Food Products (2010, background): “With regard to plant-fermented products, probiotics are most frequently incorporated into soy products ( Wang et al. 2002 ), although interest is increasing in the use of probiotics in fermented cereals (Charalampopoulos et al. 2003; Laine et al. 2003) and vegetable pickles (Savard et al. 2003).”