Effect of Storage Time and Temperature on Phenolic Compounds of Soybean (Glycine max L.) Flour
- DOI
- 10.3390/molecules23092269
- Published
- 2018-09-05
- Container
- Molecules
- Publisher
- MDPI AG
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.3390/molecules23092269,
title = {Effect of Storage Time and Temperature on Phenolic Compounds of Soybean (Glycine max L.) Flour},
author = {Mayakrishnan Prabakaran and Ji-Hee Lee and Ateeque Ahmad and Seung-Hyun Kim and Koan-Sik Woo and Mi-Jung Kim and Ill-Min Chung},
year = {2018},
journal = {Molecules},
doi = {10.3390/molecules23092269},
url = {https://doi.org/10.3390/molecules23092269}
}RIS
TY - JOUR TI - Effect of Storage Time and Temperature on Phenolic Compounds of Soybean (Glycine max L.) Flour AU - Mayakrishnan Prabakaran AU - Ji-Hee Lee AU - Ateeque Ahmad AU - Seung-Hyun Kim AU - Koan-Sik Woo AU - Mi-Jung Kim AU - Ill-Min Chung PY - 2018 JO - Molecules DO - 10.3390/molecules23092269 UR - https://doi.org/10.3390/molecules23092269 ER -
APA
Prabakaran, M., Lee, J., Ahmad, A., Kim, S., Woo, K., Kim, M., & Chung, I. (2018). Effect of Storage Time and Temperature on Phenolic Compounds of Soybean (Glycine max L.) Flour. Molecules. https://doi.org/10.3390/molecules23092269
Source records
- crossref · retrieved 2026-11-03T08:18:34.029Z