Improved Food-Processing Techniques to Reduce Isoflavones in Soy-Based Foodstuffs
改进食品加工技术以减少大豆食品中的异黄酮
期刊:Foods
影响因子:4.7
doi:10.3390/foods12071540
Souad Bensaada, François Chabrier, Pascal Ginisty, Carine Ferrand, Gabriele Peruzzi, Marc Valat, Catherine Bennetau-Pelissero
