| 000 | 01254 a2200373 4500 | ||
|---|---|---|---|
| 005 | 20250518083421.0 | ||
| 264 | 0 | _c20200511 | |
| 008 | 202005s 0 0 eng d | ||
| 022 | _a1873-7072 | ||
| 024 | 7 |
_a10.1016/j.foodchem.2020.126237 _2doi |
|
| 040 |
_aNLM _beng _cNLM |
||
| 100 | 1 | _aFeng, Xiaoxiao | |
| 245 | 0 | 0 |
_aEffect of soaking conditions on the formation of lipid derived free radicals in soymilk. _h[electronic resource] |
| 260 |
_bFood chemistry _cJun 2020 |
||
| 300 |
_a126237 p. _bdigital |
||
| 500 | _aPublication Type: Journal Article | ||
| 650 | 0 | 4 |
_aCyclic N-Oxides _xchemistry |
| 650 | 0 | 4 |
_aElectron Spin Resonance Spectroscopy _xmethods |
| 650 | 0 | 4 |
_aFree Radicals _xchemistry |
| 650 | 0 | 4 | _aHydrogen-Ion Concentration |
| 650 | 0 | 4 |
_aLinoleic Acid _xchemistry |
| 650 | 0 | 4 |
_aLipids _xchemistry |
| 650 | 0 | 4 |
_aSoy Milk _xchemistry |
| 650 | 0 | 4 |
_aGlycine max _xchemistry |
| 650 | 0 | 4 | _aSpin Labels |
| 650 | 0 | 4 | _aTemperature |
| 700 | 1 | _aHua, Yufei | |
| 700 | 1 | _aZhang, Caimeng | |
| 700 | 1 | _aKong, Xiangzhen | |
| 700 | 1 | _aLi, Xingfei | |
| 700 | 1 | _aChen, Yeming | |
| 773 | 0 |
_tFood chemistry _gvol. 315 _gp. 126237 |
|
| 856 | 4 | 0 |
_uhttps://doi.org/10.1016/j.foodchem.2020.126237 _zAvailable from publisher's website |
| 999 |
_c30592509 _d30592509 |
||