Changes of isoflavones during processing of soy protein isolates

被引：0
|
作者：
Wang, C. [1 ]
Ma, Q. [1 ]
Pagadala, S. [1 ]
Sherrard, M.S. [1 ]
Krishnan, P.G. [1 ]
机构：
[1] South Dakota State Univ, Brookings, United States
来源：
JAOCS, Journal of the American Oil Chemists' Society | 1998年 / 75卷 / 03期
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D O I：
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摘要：
13
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页码：337 / 341
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