| 000 | 01163 a2200325 4500 | ||
|---|---|---|---|
| 005 | 20250516192554.0 | ||
| 264 | 0 | _c20140905 | |
| 008 | 201409s 0 0 eng d | ||
| 022 | _a1873-7072 | ||
| 024 | 7 |
_a10.1016/j.foodchem.2013.12.015 _2doi |
|
| 040 |
_aNLM _beng _cNLM |
||
| 100 | 1 | _aToro-Funes, N | |
| 245 | 0 | 0 |
_aEffect of ultra high pressure homogenization treatment on the bioactive compounds of soya milk. _h[electronic resource] |
| 260 |
_bFood chemistry _c2014 |
||
| 300 |
_a597-602 p. _bdigital |
||
| 500 | _aPublication Type: Evaluation Study; Journal Article; Research Support, Non-U.S. Gov't | ||
| 650 | 0 | 4 |
_aFood Handling _xinstrumentation |
| 650 | 0 | 4 |
_aIsoflavones _xanalysis |
| 650 | 0 | 4 |
_aPhytosterols _xanalysis |
| 650 | 0 | 4 |
_aPlant Extracts _xanalysis |
| 650 | 0 | 4 | _aPressure |
| 650 | 0 | 4 |
_aSoy Milk _xchemistry |
| 650 | 0 | 4 |
_aGlycine max _xchemistry |
| 650 | 0 | 4 | _aTemperature |
| 700 | 1 | _aBosch-Fusté, J | |
| 700 | 1 | _aVeciana-Nogués, M T | |
| 700 | 1 | _aVidal-Carou, M C | |
| 773 | 0 |
_tFood chemistry _gvol. 152 _gp. 597-602 |
|
| 856 | 4 | 0 |
_uhttps://doi.org/10.1016/j.foodchem.2013.12.015 _zAvailable from publisher's website |
| 999 |
_c23468050 _d23468050 |
||