Effect of storage temperature and water activity on the content and profile of isoflavones, antioxidant activity, and in vitro protein digestibility of soy protein isolates and defatted soy flours

Márcia da Silva Pinto Franco Maria Lajolo; Maria Inês Genovese

Journal of Agricultural and Food Chemistry Washington v. 53, n. 16, p. 6340-6346, 2005

Washington 2005

Item não circula. Consulte sua biblioteca.(Acessar)