Content and Profile of Isoflavones in Soy-Based Foods as a Function of the Production Process

  1. Villares, A.
  2. Rostagno, M.A.
  3. García-Lafuente, A.
  4. Guillamón, E.
  5. Martínez, J.A.
Revue:
Food and Bioprocess Technology

ISSN: 1935-5149,  1935-5130

Année de publication: 2011

Volumen: 4

Número: 1

Pages: 27-38

Type: Révision

DOI: 10.1007/S11947-009-0311-Y GOOGLE SCHOLAR

Objectifs de Développement Durable

La source de données: Scopus