Effects of processing on the content and composition of isoflavones during manufacturing of soy beverage and tofu
- 30 November 2001
- journal article
- Published by Elsevier in Process Biochemistry
- Vol. 37 (10) , 1117-1123
- https://doi.org/10.1016/s0032-9592(01)00323-5
Abstract
No abstract availableKeywords
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