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Valorisation of By-Products from Soybean (Glycine max (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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| Udgivet i: | Molecules |
|---|---|
| Main Authors: | , , , , |
| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
MDPI
2020
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| Fag: | |
| Online adgang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7248727/ https://ncbi.nlm.nih.gov/pubmed/32370073 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/molecules25092129 |
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