Optimisation of germination time and temperature on the concentration of bioactive compounds in Brazilian soybean cultivar BRS 133 using response surface methodology

标题
Optimisation of germination time and temperature on the concentration of bioactive compounds in Brazilian soybean cultivar BRS 133 using response surface methodology
作者
关键词
-
出版物
FOOD CHEMISTRY
Volume 119, Issue 2, Pages 636-642
出版商
Elsevier BV
发表日期
2009-07-10
DOI
10.1016/j.foodchem.2009.07.011

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