Isoflavone profile and protein quality during storage of...

Food Chemistry 2015 / 01 Vol. 167

Isoflavone profile and protein quality during storage of sterilised soymilk treated by ultra high pressure homogenisation

Toro-Funes, N., Bosch-Fusté, J., Latorre-Moratalla, M.L., Veciana-Nogués, M.T., Vidal-Carou, M.C.
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Volume:
167
Language:
english
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2014.06.023
Date:
January, 2015
File:
PDF, 545 KB
english, 2015
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