A value-added cooking process to improve the quality of...

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Food Science and Human Wellness 2019 / 5

A value-added cooking process to improve the quality of soybean: protecting its isoflavones and antioxidant activity

Chen, Lei, Teng, Hui, Xiao, Jianbo
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Language:
english
Journal:
Food Science and Human Wellness
DOI:
10.1016/j.fshw.2019.05.001
Date:
May, 2019
File:
PDF, 724 KB
english, 2019
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