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Solid state fermentation to obtain vegetable products bio-enriched with isoflavone aglycones using lactic cultures

Published Print: 2019-07

Authors

Correa Deza, María Alejandra

Rodríguez de Olmos, Antonieta

Garro, Marisa Selva
Funding

Funding for this research was provided by:

Consejo Nacional de Investigaciones Científicas y Tecnológicas (CONICET/PIP)

Agencia Nacional de Promoción Científica y Tecnológica (ANPyCT-FONCYT/PICTs 1773/1949)

Consejo de Ciencia y Técnica de la Universidad Nacional de Tucumán (CIUNT), Argentina
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Text and Data Mining valid from 2019-07-01

Version of Record valid from 2018-09-19
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This article is maintained by: Elsevier

Article Title: Solid state fermentation to obtain vegetable products bio-enriched with isoflavone aglycones using lactic cultures

Journal Title: Revista Argentina de Microbiología

CrossRef DOI link to publisher maintained version: https://doi.org/10.1016/j.ram.2018.04.006

Content Type: article

Copyright: © 2018 Asociación Argentina de Microbiología. Published by Elsevier España, S.L.U.

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