Impact of processing technologies on isoflavones, phenolic acids, and antioxidant capacities of soymilk prepared from 15 soybean varieties

Xiaoming Yu, Maninder Meenu, Baojun Xu, Hansong Yu (2021) Impact of processing technologies on isoflavones, phenolic acids, and antioxidant capacities of soymilk prepared from 15 soybean varieties Food Chem (IF: 9.8) 345 128612

Links

http://www.ncbi.nlm.nih.gov/pubmed/33352407
http://dx.doi.org/10.1016/j.foodchem.2020.128612

Similar articles

Tools

Export to RIS