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Article: Effect of tea extract on lactic acid bacterial growth, their cell surface characteristics and isoflavone bioconversion during soymilk fermentation.

TitleEffect of tea extract on lactic acid bacterial growth, their cell surface characteristics and isoflavone bioconversion during soymilk fermentation.
Authors
ZHAO, DShah, N
KeywordsCell surface hydrophobicity
FT-IR spectroscopy
Isoflavone bioconversion
Lactic acid bacteria
Soy
Tea
Issue Date2014
Citation
Food Research International, 2014, v. 62, p. 877-885 How to Cite?
DOI: http://dx.doi.org/10.1016/j.foodres.2014.05.004
Persistent Identifierhttp://hdl.handle.net/10722/204835
ISI Accession Number ID
WOS:000340015100103

 

DC FieldValueLanguage
dc.contributor.authorZHAO, Den_US
dc.contributor.authorShah, Nen_US
dc.date.accessioned2014-09-20T00:43:27Z-
dc.date.available2014-09-20T00:43:27Z-
dc.date.issued2014en_US
dc.identifier.citationFood Research International, 2014, v. 62, p. 877-885en_US
dc.identifier.urihttp://hdl.handle.net/10722/204835-
dc.languageengen_US
dc.relation.ispartofFood Research Internationalen_US
dc.subjectCell surface hydrophobicity-
dc.subjectFT-IR spectroscopy-
dc.subjectIsoflavone bioconversion-
dc.subjectLactic acid bacteria-
dc.subjectSoy-
dc.subjectTea-
dc.titleEffect of tea extract on lactic acid bacterial growth, their cell surface characteristics and isoflavone bioconversion during soymilk fermentation.en_US
dc.typeArticleen_US
dc.identifier.emailShah, N: npshah@hku.hken_US
dc.identifier.authorityShah, N=rp01571en_US
dc.identifier.doi10.1016/j.foodres.2014.05.004-
dc.identifier.scopuseid_2-s2.0-84901207746-
dc.identifier.hkuros239966en_US
dc.identifier.volume62en_US
dc.identifier.spage877en_US
dc.identifier.epage885en_US
dc.identifier.isiWOS:000340015100103-

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