Roopchand, Diana E <br/><br/>
Efficient sorption of polyphenols to soybean flour enables natural fortification of foods.  [electronic resource] 

 -  Food chemistry  Apr 2012 
 - 1193-1200 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>1873-7072 
<br/><br/><label>Standard No.: </label>10.1016/j.foodchem.2011.09.103  doi