Bioactive Phenolic Compounds of Soybean (Glycine max cv. Merit): Modifications by Different Microbiological Fermentations

  1. Dueñas, M.
  2. Hernández, T.
  3. Robredo, S.
  4. Lamparski, G.
  5. Estrella, I.
  6. Muñoz, R.
Aldizkaria:
Polish Journal of Food and Nutrition Sciences

ISSN: 1230-0322

Argitalpen urtea: 2012

Alea: 62

Zenbakia: 4

Orrialdeak: 241-250

Mota: Artikulua

DOI: 10.2478/V10222-012-0060-X GOOGLE SCHOLAR lock_openSarbide irekia editor
Datuen iturria: Scopus