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Bioconversion of γ-aminobutyric acid and isoflavone contents during the fermentation of high-protein soy powder yogurt with Lactobacillus brevis

Crossref DOI link: https://doi.org/10.1007/s13765-018-0366-4

Published Online: 2018-05-30

Published Print: 2018-08

Update policy: https://doi.org/10.1007/springer_crossmark_policy

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