Changes of isoflavones and protein quality in soymilk pasteurised by ultra-high-pressure homogenisation throughout storage.

Toro-Funes, N

Changes of isoflavones and protein quality in soymilk pasteurised by ultra-high-pressure homogenisation throughout storage. [electronic resource] - Food chemistry Nov 2014 - 47-53 p. digital

Publication Type: Journal Article; Research Support, Non-U.S. Gov't

1873-7072

10.1016/j.foodchem.2014.04.019 doi


Food Storage
Isoflavones--analysis
Pasteurization--methods
Soy Milk--chemistry