Structural characteristics of oligosaccharides from soy sauce lees and their potential prebiotic effect on lactic acid bacteria
- 1 May 2011
- journal article
- Published by Elsevier in Food Chemistry
- Vol. 126 (2) , 590-594
- https://doi.org/10.1016/j.foodchem.2010.11.048
Abstract
No abstract availableFunding Information
- National Natural Science Foundation of China (31071638, 31010103044)
- Full Strategic Collaboration Foundation between the Guangdong Province and the Chinese Academy of Sciences (2009B091300124)
- Key Laboratory of Plant Resource Conservation and Sustainable Utilisation of Chinese Academy of Sciences (201014)
- Chinese Academy of Sciences Fund
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