Valorisation of By-Products from Soybean (<i>Glycine max</i> (L.) Merr.) Processing
In recent years, increased awareness of the health benefits associated with consuming soy-based foods, knowledge of milk-related allergies and a move towards more sustainable food production have led to an increase in the number of available soy-based products. The biggest producers in the world, th...
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| Hoofdauteurs: | , , , , |
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| Formaat: | Artigo |
| Taal: | Inglês |
| Gepubliceerd in: |
MDPI AG
2020-05-01
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| Reeks: | Molecules |
| Onderwerpen: | |
| Online toegang: | https://www.mdpi.com/1420-3049/25/9/2129 |
| Tags: |
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