Content and profile of isoflavones in soy-based foods as a function of the production process
Bibliographic information
Publisher
Springer Nature
Language
English
2025-01-30
DOAJ
Data Provider
This bibliographic record has been provided by Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria
If you notice any incorrect information relating to this record, please contact us at agris@fao.org
