Antioxidative Capacity of Soyfoods and Soy Active Compounds

Wanida Chitisankul, Kazuko Shimada, Chigen Tsukamoto

Open source

DOI: 10.31883/pjfns/146562
Published: 2022-03-04
Container: Polish Journal of Food and Nutrition Sciences
Publisher: InLife Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.31883/pjfns/146562,
  title = {Antioxidative Capacity of Soyfoods and Soy Active Compounds},
  author = {Wanida Chitisankul and Kazuko Shimada and Chigen Tsukamoto},
  year = {2022},
  journal = {Polish Journal of Food and Nutrition Sciences},
  doi = {10.31883/pjfns/146562},
  url = {https://doi.org/10.31883/pjfns/146562}
}

RIS

TY  - JOUR
TI  - Antioxidative Capacity of Soyfoods and Soy Active Compounds
AU  - Wanida Chitisankul
AU  - Kazuko Shimada
AU  - Chigen Tsukamoto
PY  - 2022
JO  - Polish Journal of Food and Nutrition Sciences
DO  - 10.31883/pjfns/146562
UR  - https://doi.org/10.31883/pjfns/146562
ER  -

APA

Chitisankul, W., Shimada, K., & Tsukamoto, C. (2022). Antioxidative Capacity of Soyfoods and Soy Active Compounds. Polish Journal of Food and Nutrition Sciences. https://doi.org/10.31883/pjfns/146562

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crossref · retrieved 2026-11-10T11:49:54.510Z