Soy protein ingredients as isoflavone sources for functional foods (2008)
- Autor:
- Autor USP: RODRIGUEZ, MARIA INES GENOVESE - FCF
- Unidade: FCF
- Subjects: SOJA; PROTEÍNAS
- Language: Inglês
- Imprenta:
- Publisher: American Chemical Society
- Publisher place: Washington, DC
- Date published: 2008
- Source:
- Conference titles: ACS National Meeting & Exposition
-
ABNT
GENOVESE, Maria Inês. Soy protein ingredients as isoflavone sources for functional foods. American Chemical Society. Abstracts of Papers (at the National Meeting). Washington, DC: American Chemical Society. . Acesso em: 10 mar. 2026. , 2008 -
APA
Genovese, M. I. (2008). Soy protein ingredients as isoflavone sources for functional foods. American Chemical Society. Abstracts of Papers (at the National Meeting). Washington, DC: American Chemical Society. -
NLM
Genovese MI. Soy protein ingredients as isoflavone sources for functional foods. American Chemical Society. Abstracts of Papers (at the National Meeting). 2008 ;[citado 2026 mar. 10 ] -
Vancouver
Genovese MI. Soy protein ingredients as isoflavone sources for functional foods. American Chemical Society. Abstracts of Papers (at the National Meeting). 2008 ;[citado 2026 mar. 10 ] - Study of functional potential of acerola and orange by products as sources of phenolic bioactive compounds
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