Influences of processing and NaCl supplementation on isoflavone contents and composition during douchi manufacturing - Concepedia

Concepedia

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Influences of processing and NaCl supplementation on isoflavone contents and composition during douchi manufacturing

62

Citations

23

References

2006

Year

Lijun Wang, Lijun Yin, Dong Li, Lei Zou, Masayoshi Saito, Eizo Tatsumi, LI Li-te

Food ChemistryNacl SupplementationMedicineFood AnalysisPhytochemicalFood EngineeringPharmacologyIsoflavone ContentsChromatographyHealth Sciences

References

	Year	Citations

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