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A.L. Tang, N.P. Shah, G. Wilcox, K.Z. Walker and L. Stojanovska Fermentation of Calcium-Fortified Soymilk with Lactobacillus: Effects on Calcium Solubility, Isoflavone Conversion, and Production of Organic Acids Journal of Food Science 72

Version of Record online: 1 OCT 2007 | DOI: 10.1111/j.1750-3841.2007.00520.x

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