Impact of processing technologies on isoflavones, phenolic acids, and antioxidant capacities of soymilk prepared from 15 soybean varieties
Xiaoming Yu, Maninder Meenu, Baojun Xu, Hansong Yu
Topics & Concepts
ChemistryIsoflavonesFood scienceSlurryAntioxidantFiltration (mathematics)FlavonoidAntioxidant capacityPolyphenolPhenolsExtraction (chemistry)ChromatographyBiochemistryMathematicsMaterials scienceStatisticsComposite materialPhytoestrogen effects and researchFood Quality and Safety StudiesFood composition and properties