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Changes in Phenolic Acid and Isoflavone Contents during Soybean Drying and Storage

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اقرأ أكثر حفظ في قائمتي
  • معلومة اضافية
    • Contributors:
      Conselho Nacional de Desenvolvimento Cient?fico e Tecnol?gico; Funda??o de Amparo ? Pesquisa do Estado do Rio Grande do Sul; Secretaria do Desenvolvimento Econ?mico, Ci?ncia e Tecnologia do Estado do Rio Grande do Sul; Polo de Inova??o Tecnol?gica em Alimentos da Regi?o Sul
    • بيانات النشر:
      American Chemical Society (ACS)
    • الموضوع:
      2019
    • الرقم المعرف:
      10.1021/acs.jafc.8b06808
    • الدخول الالكتروني :
      https://doi.org/10.1021/acs.jafc.8b06808
      https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.8b06808
    • Rights:
      https://doi.org/10.15223/policy-029 ; https://doi.org/10.15223/policy-037 ; https://doi.org/10.15223/policy-045
    • الرقم المعرف:
      edsbas.A358FF02