In vitro bioaccessibility of isoflavones from a soymilk-based beverage as affected by thermal and non-thermal processing
María Janeth Rodríguez‐Roque, Begoña de Ancos, Rogelio Sánchez‐Vega, Concepción Sánchez-Moreno, Pedro Elez‐Martínez, Olga Martı́n-Belloso
Topics & Concepts
IsoflavonesFood scienceChemistryPascalizationDigestion (alchemy)In vitroChromatographyBiochemistryHigh pressureEngineering physicsEngineeringMicrobial Inactivation MethodsFood Drying and ModelingMagnetic and Electromagnetic Effects