Feng, Xiaoxiao <br/><br/>
Effect of soaking conditions on the formation of lipid derived free radicals in soymilk.  [electronic resource] 

 -  Food chemistry  Jun 2020 
 - 126237 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.2020.126237  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Cyclic N-Oxides--chemistry<br/>Electron Spin Resonance Spectroscopy--methods<br/>Free Radicals--chemistry<br/>Hydrogen-Ion Concentration<br/>Linoleic Acid--chemistry<br/>Lipids--chemistry<br/>Soy Milk--chemistry<br/>Glycine max--chemistry<br/>Spin Labels<br/>Temperature