Effect of processing, fermentation, and aging treatment to content and profile of phenolic compounds in soybean seed, soy curd and soy paste

Published 2011 View Full Article

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Title
Effect of processing, fermentation, and aging treatment to content and profile of phenolic compounds in soybean seed, soy curd and soy paste
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 127, Issue 3, Pages 960-967
Publisher
Elsevier BV
Online
2011-01-26
DOI
10.1016/j.foodchem.2011.01.065

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