Influence of processing conditions on the changes in isoflavones of soy products.

被引：0
|
作者：
Yen, GC [1 ]
Kao, CH [1 ]
机构：
[1] Natl Chung Hsing Univ, Dept Food Sci, Taichung 40227, Taiwan
来源：
ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY | 2000年 / 219卷
关键词：
D O I：
暂无
中图分类号：
O6 [化学];
学科分类号：
0703 ;
摘要：
175-AGFD
引用
收藏
页码：U53 / U53
页数：1
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