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1 Ergebnisse
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Changes in Isoflavone Composition of Soybean According to P..:
Kim, Ji Yeong
;
Kwon, Su Hyun
;
Hwang, Byung Soon
...
Journal of the Korean Society of Food Science and Nutrition. 50 (2021) 4 - p. 403-409 , 2021
Link:
https://doi.org/10.3746/jkfn.2021.50.4.403
RT Journal T1 <Title>Changes in Isoflavone Composition of Soybean According to Processing Methods</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.3746_jkfn.2021.50.4.403&Exemplar=1&LAN=DE A1 Kim, Ji Yeong A1 Kwon, Su Hyun A1 Hwang, Byung Soon A1 Jang, Mi A1 Kang, Hae Ju A1 Kim, Gi Chang A1 Hwang, In Guk PB The Korean Society of Food Science and Nutrition YR 2021 SN 1226-3311 SN 2288-5978 JF Journal of the Korean Society of Food Science and Nutrition VO 50 IS 4 SP 403 OP 409 LK http://dx.doi.org/https://doi.org/10.3746/jkfn.2021.50.4.403 DO https://doi.org/10.3746/jkfn.2021.50.4.403 SF ELIB - SuUB Bremen
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