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.
Revue:
LWT

ISSN: 0023-6438

Année de publication: 2022

Volumen: 154

Type: Article

DOI: 10.1016/J.LWT.2021.112872 GOOGLE SCHOLAR lock_openAccès ouvert editor
La source de données: Scopus