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.
Journal:
LWT

ISSN: 0023-6438

Year of publication: 2022

Volume: 154

Type: Article

DOI: 10.1016/J.LWT.2021.112872 GOOGLE SCHOLAR lock_openOpen access editor
Data source: Scopus