Publication | Closed Access
Impact of processing technologies on isoflavones, phenolic acids, and antioxidant capacities of soymilk prepared from 15 soybean varieties
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Citations
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References
2020
Year
Food ChemistryNutritionAgricultural ChemistryPolyphenolicsFood AnalysisAgricultural EconomicsSoybean VarietiesFood QualityPhytochemicalPhenolic AcidsAntioxidant CapacitiesHealth Sciences
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