검색결과 : 3건
| No. | Article |
|---|---|
| 1 |
Valorisation of food waste via fungal hydrolysis and lactic acid fermentation with Lactobacillus casei Shirota Kwan TH, Hu YZ, Lin CSK Bioresource Technology, 217, 129, 2016 |
| 2 |
Possibility of Breast Cancer Prevention: Use of Soy Isoflavones and Fermented Soy Beverage Produced Using Probiotics Takagi A, Kano M, Kaga C International Journal of Molecular Sciences, 16(5), 10907, 2015 |
| 3 |
Reduction of aflatoxin level in aflatoxin-induced rats by the activity of probiotic Lactobacillus casei strain Shirota Nasrabadi EN, Jamaluddin R, Mutalib MSA, Khaza'ai H, Khalesi S, Redzwan SM Journal of Applied Microbiology, 114(5), 1507, 2013 |