Toro-Funes, N <br/><br/>
Effect of ultra high pressure homogenization treatment on the bioactive compounds of soya milk.  [electronic resource] 

 -  Food chemistry  2014 
 - 597-602 p.  digital 
<br/><br/> Publication Type: Evaluation Study; Journal Article; Research Support, Non-U.S. Gov't 
<br/><br/><label>ISSN: </label>1873-7072 
<br/><br/><label>Standard No.: </label>10.1016/j.foodchem.2013.12.015  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Food Handling--instrumentation<br/>Isoflavones--analysis<br/>Phytosterols--analysis<br/>Plant Extracts--analysis<br/>Pressure<br/>Soy Milk--chemistry<br/>Glycine max--chemistry<br/>Temperature