Isoflavone Changes in Immature and Mature Soybeans by Thermal Processing
The isoflavone changes occurring in mature soybeans during food processing have been well studied, but less information is available on the changes in immature soybeans during thermal processing. This study aimed to determine the effect of thermal processing by dry- or wet-heating on the changes in...
保存先:
| 主要な著者: | , , , , |
|---|---|
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
MDPI AG
2021-12-01
|
| シリーズ: | Molecules |
| 主題: | |
| オンライン･アクセス: | https://www.mdpi.com/1420-3049/26/24/7471 |
| タグ: |
タグなし, このレコードへの初めてのタグを付けませんか!
|