A value-added cooking process to improve the quality of soybean: Protecting its isoflavones and antioxidant activity

  1. Chen, L.
  2. Teng, H.
  3. Xiao, J.
Aldizkaria:
Food Science and Human Wellness

ISSN: 2213-4530

Argitalpen urtea: 2019

Alea: 8

Zenbakia: 2

Orrialdeak: 195-201

Mota: Artikulua

DOI: 10.1016/J.FSHW.2019.05.001 GOOGLE SCHOLAR lock_openSarbide irekia editor
Datuen iturria: Scopus