Stability and bioaccessibility of isoflavones from soy bread during in vitro Journal of Agricultural and Food Chemistry, 51(16) 4603-4609. Changes in the physico-chemical properties of wheat and soy containing breads during storage as studied by thermal analyses. Journal of the American Oil Chemists’ Society, 80(6): 533-537. DSC determination of thermally induced autoxidation of olive oil.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |