Bioactive Phenolic Compounds of Soybean (Glycine max cv. Merit): Modifications by Different Microbiological Fermentations

  1. Dueñas, M.
  2. Hernández, T.
  3. Robredo, S.
  4. Lamparski, G.
  5. Estrella, I.
  6. Muñoz, R.
Polish Journal of Food and Nutrition Sciences

ISSN: 1230-0322

Year of publication: 2012

Volume: 62

Issue: 4

Pages: 241-250

Type: Article

DOI: 10.2478/V10222-012-0060-X GOOGLE SCHOLAR lock_openOpen access editor