Toro-Funes, N <br/><br/>
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 
<br/><br/> Publication Type: 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.2014.04.019  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Food Storage<br/>Isoflavones--analysis<br/>Pasteurization--methods<br/>Soy Milk--chemistry