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.
Zeitschrift:
LWT

ISSN: 0023-6438

Datum der Publikation: 2022

Ausgabe: 154

Art: Artikel

DOI: 10.1016/J.LWT.2021.112872 GOOGLE SCHOLAR lock_openOpen Access editor
Datenquelle: Scopus