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Article: Changes in antioxidant capacity, isoflavone profile, phenolic and vitamin contents in soy yogurt during extended fermentation.

TitleChanges in antioxidant capacity, isoflavone profile, phenolic and vitamin contents in soy yogurt during extended fermentation.
Authors
ZHAO, DShah, N
Issue Date2014
Citation
LWT Food Sci. and Technology , 2014, v. 58, p. 454-462 How to Cite?
Persistent Identifierhttp://hdl.handle.net/10722/204839

 

DC FieldValueLanguage
dc.contributor.authorZHAO, Den_US
dc.contributor.authorShah, Nen_US
dc.date.accessioned2014-09-20T00:43:28Z-
dc.date.available2014-09-20T00:43:28Z-
dc.date.issued2014en_US
dc.identifier.citationLWT Food Sci. and Technology , 2014, v. 58, p. 454-462en_US
dc.identifier.urihttp://hdl.handle.net/10722/204839-
dc.languageengen_US
dc.relation.ispartofLWT Food Sci. and Technologyen_US
dc.titleChanges in antioxidant capacity, isoflavone profile, phenolic and vitamin contents in soy yogurt during extended fermentation.en_US
dc.typeArticleen_US
dc.identifier.emailShah, N: npshah@hku.hken_US
dc.identifier.authorityShah, N=rp01571en_US
dc.identifier.hkuros239973en_US
dc.identifier.volume58en_US
dc.identifier.spage454en_US
dc.identifier.epage462en_US

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