Effects of processing on the content and composition of isoflavones during manufacturing of soy beverage and tofu
- DOI
- 10.1016/s0032-9592(01)00323-5
- Published
- 2002-05
- Container
- Process Biochemistry
- Publisher
- Elsevier BV
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/s0032-9592-01-00323-5,
title = {Effects of processing on the content and composition of isoflavones during manufacturing of soy beverage and tofu},
author = {C.-J.C Jackson and J.P Dini and C Lavandier and H.P.V Rupasinghe and H Faulkner and V Poysa and D Buzzell and S DeGrandis},
year = {2002},
journal = {Process Biochemistry},
doi = {10.1016/s0032-9592(01)00323-5},
url = {https://doi.org/10.1016/s0032-9592(01)00323-5}
}RIS
TY - JOUR TI - Effects of processing on the content and composition of isoflavones during manufacturing of soy beverage and tofu AU - C.-J.C Jackson AU - J.P Dini AU - C Lavandier AU - H.P.V Rupasinghe AU - H Faulkner AU - V Poysa AU - D Buzzell AU - S DeGrandis PY - 2002 JO - Process Biochemistry DO - 10.1016/s0032-9592(01)00323-5 UR - https://doi.org/10.1016/s0032-9592(01)00323-5 ER -
APA
Jackson, C., Dini, J., Lavandier, C., Rupasinghe, H., Faulkner, H., Poysa, V., Buzzell, D., & DeGrandis, S. (2002). Effects of processing on the content and composition of isoflavones during manufacturing of soy beverage and tofu. Process Biochemistry. https://doi.org/10.1016/s0032-9592(01)00323-5
Source records
- crossref · retrieved 2026-11-11T00:09:56.644Z