Isoflavone Profiles and Kinetic Changes during Ultra‐High Temperature Processing of Soymilk
Author:
Affiliation:
1. Dept. of Food Science, Nutrition and Health PromotionMississippi State Univ Starkville MS 39761 U.S.A
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.13236
Reference22 articles.
1. Kinetic model for studying the conversion and degradation of isoflavones during heating
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3. Nutritional and Health Benefits of Soy Proteins
4. Interconversions of Isoflavones in Soybeans as Affected by Storage
5. Effect of thermal processing on genistein, daidzein and glycitein content in soymilk
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