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Changes in isoflavone contents and composition of sufu (fermented tofu) during manufacturing
Home
Publications
Changes in isoflavone contents and composition of sufu (fermented tofu) during manufacturing
Changes in isoflavone contents and composition of sufu (fermented tofu) during manufacturing
YL
Y Lijun
Y Lijun
LL
L Lite
L Lite
LZ
L Zaigui
L Zaigui
ET
Eizo Tatsumi
Eizo Tatsumi
Masayoshi Saito
Masayoshi Saito
LL
Li Li-Te
Li Li-Te
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1 October 2004
journal article
Published by
Elsevier BV
in
Food Chemistry
Vol. 87
(4)
,
587-592
https://doi.org/10.1016/j.foodchem.2004.01.011
Abstract
No abstract available
Keywords
SUFU
ISOFLAVONE
GLUCOSIDE
AGLYCONE
Β-GLUCOSIDASE
Cited by 56 articles