The fermentation characteristics of soy yogurt with different content of d-allulose and sucrose fermented by lactic acid bacteria from Kimchi
Crossref DOI link: https://doi.org/10.1007/s10068-019-00560-5
Published Online: 2019-02-13
Published Print: 2019-08
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Kim, Hee Jin
Han, Myung Joo
Text and Data Mining valid from 2019-02-13
Article History
Received: 21 August 2018
Revised: 18 December 2018
Accepted: 14 January 2019
First Online: 13 February 2019