Characterization of Yellow and Red Pigments Associated with Soybean Reddening During Processing

Shiori Idogawa, Serina Imaruoka, Taiki Miyazawa, Ohki Higuchi, Kazuaki Akasaka, Teruo Miyazawa

Open source

DOI: 10.3390/foods15173030
Published: 2026-08-27
Container: Foods
Publisher: MDPI AG
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.3390/foods15173030,
  title = {Characterization of Yellow and Red Pigments Associated with Soybean Reddening During Processing},
  author = {Shiori Idogawa and Serina Imaruoka and Taiki Miyazawa and Ohki Higuchi and Kazuaki Akasaka and Teruo Miyazawa},
  year = {2026},
  journal = {Foods},
  doi = {10.3390/foods15173030},
  url = {https://doi.org/10.3390/foods15173030}
}

RIS

TY  - JOUR
TI  - Characterization of Yellow and Red Pigments Associated with Soybean Reddening During Processing
AU  - Shiori Idogawa
AU  - Serina Imaruoka
AU  - Taiki Miyazawa
AU  - Ohki Higuchi
AU  - Kazuaki Akasaka
AU  - Teruo Miyazawa
PY  - 2026
JO  - Foods
DO  - 10.3390/foods15173030
UR  - https://doi.org/10.3390/foods15173030
ER  -

APA

Idogawa, S., Imaruoka, S., Miyazawa, T., Higuchi, O., Akasaka, K., & Miyazawa, T. (2026). Characterization of Yellow and Red Pigments Associated with Soybean Reddening During Processing. Foods. https://doi.org/10.3390/foods15173030

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crossref · retrieved 2026-09-26T13:15:50.083Z