Analysis of the isoflavone content, antioxidant activity, and SDS-PAGE of cheese analogs produced with different proteolysis and soymilk residue contents
Crossref DOI link: https://doi.org/10.1007/s13765-015-0064-4
Published Online: 2015-04-18
Published Print: 2015-08
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Cho, Dae Yoon
Lee, Min Kyoung
Kim, Eun Ae
Lee, Sook Young
Text and Data Mining valid from 2015-04-18