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Isoflavone Changes in Immature and Mature Soybeans by Thermal Processing
The isoflavone changes occurring in mature soybeans during food processing have been well studied, but less information is available on the changes in immature soybeans during thermal processing. This study aimed to determine the effect of thermal processing by dry- or wet-heating on the changes in...
| Autores principales: | , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2021
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8708307/ https://www.ncbi.nlm.nih.gov/pubmed/34946553 http://dx.doi.org/10.3390/molecules26247471 |