The fluoride contents of commercially-available soya milks in the UK-Reference-Cited by-同舟云学术

The fluoride contents of commercially-available soya milks in the UK

Published:2014-08 Issue:4 Volume:217 Page:E8-E8
ISSN:0007-0610
Container-title:British Dental Journal
language:en
Short-container-title:Br Dent J

Author:

Lal H.,Zohoori F. V.,Omid N.,Valentine R.,Maguire A.

Publisher

Springer Science and Business Media LLC

Subject

General Dentistry

Link

http://www.nature.com/articles/sj.bdj.2014.736.pdf

Reference41 articles.

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2. Messina M . Modern applications for an ancient bean: soybeans and the prevention and treatment of chronic disease. J Nutr 1995; 125 (Suppl 3): 567S–569S.

3. Lui K . Non-fermented oriental soyfood. In Soybeans: chemistry, technology, and utilization. Gaithersburg: Aspen Publishers, 1997.

4. Patel D K, Kumar R, Prasad S . Variation in the chemical constituents of soybean due to industrial pollution. J Serb Chem Soc 2004; 69: 635–640.

5. Wang B, Xiong Y L, Wang C . Physicochemical and sensory characteristics of flavoured soymilk during refrigeration storage. J Food Quality 2001; 24: 513–526.

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