Corrigendum to “Hydrolysis of isoflavone in black soy milk using cellulose bead as enzyme immobilizer” [J Food Drug Anal 24 (2016) 788–795]

Detalles Bibliográficos
Autores principales: Chen, Kuan-I, Yao, Yijun, Chen, Hong-Jhang, Lo, Yi-Chen, Yu, Roch-Chui, Cheng, Kuan-Chen
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Taiwan Food and Drug Administration 2017
Materias:
Corrigendum
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9333436/
https://www.ncbi.nlm.nih.gov/pubmed/28911538
http://dx.doi.org/10.1016/j.jfda.2016.12.001

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9333436/
https://www.ncbi.nlm.nih.gov/pubmed/28911538
http://dx.doi.org/10.1016/j.jfda.2016.12.001

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