Valorisation of By-Products from Soybean (Glycine max (L.) Merr.) Processing

In recent years, increased awareness of the health benefits associated with consuming soy-based foods, knowledge of milk-related allergies and a move towards more sustainable food production have led to an increase in the number of available soy-based products. The biggest producers in the world, th...

Descripción completa

Detalles Bibliográficos
Autores principales: Colletti, Alessandro, Attrovio, Andrea, Boffa, Luisa, Mantegna, Stefano, Cravotto, Giancarlo
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7248727/
https://www.ncbi.nlm.nih.gov/pubmed/32370073
http://dx.doi.org/10.3390/molecules25092129

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7248727/
https://www.ncbi.nlm.nih.gov/pubmed/32370073
http://dx.doi.org/10.3390/molecules25092129

Ejemplares similares