Cargando…
Corrigendum to “Hydrolysis of isoflavone in black soy milk using cellulose bead as enzyme immobilizer” [J Food Drug Anal 24 (2016) 788–795]
| Autores principales: | , , , , , |
|---|---|
| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Taiwan Food and Drug Administration
2017
|
| Materias: | |
| 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 |