Teores de isoflavonas e capacidade antioxidante da soja e produtos derivados
Author:
Publisher
FapUNIFESP (SciELO)
Subject
Food Science,Biotechnology
Link
http://www.scielo.br/pdf/cta/v26n4/31.pdf
Cited by 17 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
1. Soybean processing wastes and their potential in the generation of high value added products;Food Chemistry;2022-03
2. Maternal soy protein isolate diet during lactation programs deleterious effects on hepatic lipid metabolism, atherogenic indices, and function of adrenal in adult rat offspring;Journal of Developmental Origins of Health and Disease;2021-05-12
3. Maternal soy protein isolate diet during lactation programmes to higher metabolic risk in adult male offspring;International Journal of Food Sciences and Nutrition;2020-05-12
4. Solid-state fermentation of soybean okara: Isoflavones biotransformation, antioxidant activity and enhancement of nutritional quality;LWT;2018-06
5. Impact of different thermal treatments and storage conditions on the stability of soybean byproduct (okara);Journal of Food Measurement and Characterization;2018-05-03
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