Author:
Rekha C. R.,Vijayalakshmi G.
Publisher
Springer Science and Business Media LLC
Reference36 articles.
1. AOAC (1990) Official methods of analysis, 15th edn, Association of Official Analytical Chemists, Washington DC
2. AOAC (1984) Official methods of analysis, 14th edn, Association of Official Analytical Chemists, Washington DC
3. Batt HP, Thomas RL, Rao A (2003) Characterization of isoflavones in membrane-processed soy protein concentrate. J Food Sci 68:401–404
4. Chiou RYY, Cheng SL (2001) Isoflavone transformation during soybean koji preparation and subsequent miso fermentation supplemented with ethanol and NaCl. J Agric Food Chem 49: 3656–3660
5. Drumm TD, Gray JI, Hosfield GL (1990) Variability in the saccharide, protein, phenolic acid and saponin contents of four market classes of edible beans. J Sci Food Agric 51:285–297
Cited by
20 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献