Dual isoflavone and carboxyl-containing compound profiling for antioxidant evaluation of fermented soybean products
- DOI
- 10.1016/j.foodres.2026.119934
- Published
- 2026-10
- Container
- Food Research International
- Publisher
- Elsevier BV
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodres.2026.119934,
title = {Dual isoflavone and carboxyl-containing compound profiling for antioxidant evaluation of fermented soybean products},
author = {Yuetong Jiang and Yuye Gao and Xiaojing Liu and Congcong Gao and Wen Yang and Tian Tian and Yujia Zhai and Fangyuan Gao and Yunxia Li and Wenjing Zhang and Zhi Chai and Jian-lin Wu and Jun Wen and Feng Lu and Tingting Zhou},
year = {2026},
journal = {Food Research International},
doi = {10.1016/j.foodres.2026.119934},
url = {https://doi.org/10.1016/j.foodres.2026.119934}
}RIS
TY - JOUR TI - Dual isoflavone and carboxyl-containing compound profiling for antioxidant evaluation of fermented soybean products AU - Yuetong Jiang AU - Yuye Gao AU - Xiaojing Liu AU - Congcong Gao AU - Wen Yang AU - Tian Tian AU - Yujia Zhai AU - Fangyuan Gao AU - Yunxia Li AU - Wenjing Zhang AU - Zhi Chai AU - Jian-lin Wu AU - Jun Wen AU - Feng Lu AU - Tingting Zhou PY - 2026 JO - Food Research International DO - 10.1016/j.foodres.2026.119934 UR - https://doi.org/10.1016/j.foodres.2026.119934 ER -
APA
Jiang, Y., Gao, Y., Liu, X., Gao, C., Yang, W., Tian, T., Zhai, Y., Gao, F., Li, Y., Zhang, W., Chai, Z., Wu, J., Wen, J., Lu, F., & Zhou, T. (2026). Dual isoflavone and carboxyl-containing compound profiling for antioxidant evaluation of fermented soybean products. Food Research International. https://doi.org/10.1016/j.foodres.2026.119934
Source records
- crossref · retrieved 2026-09-26T16:20:13.090Z