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Stability of Isoflavone Isomers in Steamed Black Soybeans a..:
Huang, Ru-Yue
;
Chou, Cheng-Chun
Journal of Agricultural and Food Chemistry. 57 (2009) 5 - p. 1927-1932 , 2009
Link:
https://doi.org/10.1021/jf803702x
RT Journal T1 <Title>Stability of Isoflavone Isomers in Steamed Black Soybeans and Black Soybean Koji Stored under Different Conditions</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.1021_jf803702x&Exemplar=1&LAN=DE A1 Huang, Ru-Yue A1 Chou, Cheng-Chun PB American Chemical Society (ACS) YR 2009 SN 0021-8561 SN 1520-5118 JF Journal of Agricultural and Food Chemistry VO 57 IS 5 SP 1927 OP 1932 LK http://dx.doi.org/https://doi.org/10.1021/jf803702x DO https://doi.org/10.1021/jf803702x SF ELIB - SuUB Bremen
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