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, 2005Washington 2005
Item não circula. Consulte sua biblioteca.(Acessar)