Analysis and Stability of Isoflavones in Soymilk and Tofu during Processing
碩士 === 輔仁大學 === 食品營養學系 === 91 === Absract Soybean, rich in isoflavones, is an important source of dietary nutrients. The current method used for analysis of isoflavones has some drawbacks. Thus it is necessary to develop a better method. During processing, such as soaking, heating and t...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2003
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| Online Access: | http://ndltd.ncl.edu.tw/handle/98648968844067685088 |