Antioxidative Capacity of Soyfoods and Soy Active Compounds
Author:
Publisher
Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences
Subject
Nutrition and Dietetics,Food Science
Link
http://journal.pan.olsztyn.pl/pdf-146562-72952
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4. https://doi.org/10.1006/abbi.1998.0783
5. 3. Bultosa, G. (2016). Functional foods: Overview. In C. Wrigley, H. Corke, K. Seetharaman, J. Faubion (Eds.), Encyclopedia of Food Grains (Second Edition), Academic Press, Oxford, pp. 1-10.
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