—
We haven't found any bio for you yet.
Loading links...
Loading publications…
Lei Chen, Hui Teng, Jianbo Xiao (2019). A value-added cooking process to improve the quality of soybean: Protecting its isoflavones and antioxidant activity. , 8(2), DOI: https://doi.org/10.1016/j.fshw.2019.05.001.
