Effect of storage and heat treatment on the levels of bioactive flavonoids produced in fermented soy beverages

  1. Ruiz de la Bastida, A.
  2. Peirotén, Á.
  3. Langa, S.
  4. Curiel, J.A.
  5. Arqués, J.L.
  6. Landete, J.M.
Revista:
LWT

ISSN: 0023-6438

Any de publicació: 2022

Volum: 154

Tipus: Article

DOI: 10.1016/J.LWT.2021.112872 GOOGLE SCHOLAR lock_openAccés obert editor
Font de les dades: Scopus