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Evaluation of the isoflavone and total phenolic contents of..:
da Silva Fernandes, Meg
;
Sanches Lima, Fernando
;
Rodrigues, Daniele
...
Food Chemistry. 229 (2017) - p. 373-380 , 2017
Link:
https://doi.org/10.1016/j.foodchem.2017.02.095
RT Journal T1
Evaluation of the isoflavone and total phenolic contents of kefir-fermented soymilk storage and after the in vitro digestive system simulation
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.foodchem.2017.02.095&Exemplar=1&LAN=DE A1 da Silva Fernandes, Meg A1 Sanches Lima, Fernando A1 Rodrigues, Daniele A1 Handa, Cintia A1 Guelfi, Marcela A1 Garcia, Sandra A1 Ida, Elza Iouko PB Elsevier BV YR 2017 SN 0308-8146 JF Food Chemistry VO 229 SP 373 OP 380 LK http://dx.doi.org/https://doi.org/10.1016/j.foodchem.2017.02.095 DO https://doi.org/10.1016/j.foodchem.2017.02.095 SF ELIB - SuUB Bremen
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