Effect of fermentation on the content of bioactive compounds in tofu-type products

出版年份 2016 全文链接

标题

作者

关键词

Soybean, Fermented tofu, Isoflavones, Tocopherols, Phytosterols, Phospholipids

出版物

Volume 27, Issue -, Pages 131-139

出版商

Elsevier BV

发表日期

2016-09-20

DOI

10.1016/j.jff.2016.08.041

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