Soy based nutritional beverages.

被引：0

作者：

Mai, J ^{[1
]}

Lo, GS ^{[1
]}

机构：

[1] Prot Technol Int, Dept Chem, St Louis, MO 63188 USA

来源：

ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY | 2001年 / 222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：

95-AGFD

引用

页码：U39 / U40

页数：2

共 50 条

[1] Nutrient components of soy in nutritional beverages.
Egbert, R
ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY, 2001, 222 : U39 - U39
[2] Soy-based nutritional beverages
Mai, JB
Lo, GS
NUTRACEUTICAL BEVERAGES: CHEMISTRY, NUTRITION, AND HEALTH EFFECTS, 2004, 871 : 266 - 278
[3] Optimization of the physical stability and sensory properties of acidified soy beverages.
Karleskind, D
ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY, 2001, 222 : U39 - U39
[4] Colors in foods and beverages.
Ames, JM
Hofmann, T
ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY, 1999, 218 : U26 - U26
[5] The prohibition of alcoholic beverages.
不详
LANCET, 1916, 2 : 796 - 797
[6] The prohibition of alcoholic beverages.
Home, WE
LANCET, 1916, 2 : 1072 - 1072
[7] Isoflavone stability in chocolate beverages.
Hayes, SA
Unklesbay, N
Grun, I
ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY, 2001, 222 : U32 - U32
[8] Discolouration of restorative materials by beverages.
Kisumbi, BK
Watts, DC
JOURNAL OF DENTAL RESEARCH, 1999, 78 (05) : 1095 - 1095
[9] Aromatic plants in alcoholic beverages. A review
Tonutti, Ivan
Liddle, Peter
FLAVOUR AND FRAGRANCE JOURNAL, 2010, 25 (05) : 341 - 350
[10] Adulteration of malt extracts and malt beverages.
Krueger, DA
ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY, 1996, 212 : 22 - AGFD