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.
Revue:
Food Science and Human Wellness

ISSN: 2213-4530

Année de publication: 2019

Volumen: 8

Número: 2

Pages: 195-201

Type: Article

DOI: 10.1016/J.FSHW.2019.05.001 GOOGLE SCHOLAR lock_openAccès ouvert editor
La source de données: Scopus