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.
Aldizkaria:
LWT

ISSN: 0023-6438

Argitalpen urtea: 2022

Alea: 154

Mota: Artikulua

DOI: 10.1016/J.LWT.2021.112872 GOOGLE SCHOLAR lock_openSarbide irekia editor
Datuen iturria: Scopus