Hydrolysis of isoflavone in black soy milk using cellulose...

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Journal of Food and Drug Analysis 2016 / 6

Hydrolysis of isoflavone in black soy milk using cellulose bead as enzyme immobilizer

Chen, Kuan-I, Yao, Yijun, Chen, Hong-Jhang, Lo, Yi-Chen, Yu, Roch-Chui, Cheng, Kuan-Chen
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Language:
english
Journal:
Journal of Food and Drug Analysis
DOI:
10.1016/j.jfda.2016.03.007
Date:
June, 2016
File:
PDF, 1008 KB
english, 2016
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