Changes in isoflavone contents and composition of sufu...

Changes in isoflavone contents and composition of sufu (fermented tofu) during manufacturing

Yin Li-Jun, Li Li-Te, Li Zai-Gui, Eizo Tatsumi, Masayoshi Saito
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Volume:
87
Year:
2004
Language:
english
Pages:
6
DOI:
10.1016/j.foodchem.2004.01.011
File:
PDF, 200 KB
english, 2004
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