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Impact of Thermal Processing Parameters During Black Soymilk Extraction and Pasteurization on Key Bioactive Compounds and Antioxidant Capacity

by Thiana Claudia Freire Esteves, Veronica Calado, Adriana Farah, Adelia Ferreira de Faria-Machado, Ronoel Luiz de Oliveira Godoy, Manuela Cristina Pessanha de Araujo Santiago, Sidney Pacheco, Rosires Deliza, Mercedes Concórdia Carrão-Panizzi and Ilana Felberg

Journal of Food and Nutrition Research. 2022, 10(7), 503-510. DOI: 10.12691/jfnr-10-7-9
Pub. Date: July 21, 2022Views: 5367 Downloads: 5665Like: 2

Glycine max (L.) Merrill black soybean pasteurization anthocyanin isoflavone flavonoids

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