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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...

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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

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