المؤلفون: C.V. Morr, Aiko Seo, Ewan Y. W. Ha

المصدر: Journal of Food Science. 57:414-417

مصطلحات موضوعية: chemistry.chemical_classification, chemistry.chemical_compound, Aglycone, Chromatography, chemistry, Boiling, Daidzein, Flavonoid, food and beverages, Genistein, Gas chromatography, High-performance liquid chromatography, Food Science

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::c4a8c9d34f87cae6aa5f2e7b1f236f69
https://doi.org/10.1111/j.1365-2621.1992.tb05506.x