Effects of extrusion, infrared and microwave processing on Maillard reaction products and phenolic compounds in soybean
Research output: Contribution to journal › Journal article › Research › peer-review
Original language | English |
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Journal | Journal of the Science of Food and Agriculture |
ISSN | 0022-5142 |
DOIs | |
Publication status | Published - 2014 |
Externally published | Yes |
ID: 284406235