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Article: Changes in antioxidant capacity, isoflavone profile, phenolic and vitamin contents in soy yogurt during extended fermentation.
Title | Changes in antioxidant capacity, isoflavone profile, phenolic and vitamin contents in soy yogurt during extended fermentation. |
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Authors | |
Issue Date | 2014 |
Citation | LWT Food Sci. and Technology , 2014, v. 58, p. 454-462 How to Cite? |
Persistent Identifier | http://hdl.handle.net/10722/204839 |
DC Field | Value | Language |
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dc.contributor.author | ZHAO, D | en_US |
dc.contributor.author | Shah, N | en_US |
dc.date.accessioned | 2014-09-20T00:43:28Z | - |
dc.date.available | 2014-09-20T00:43:28Z | - |
dc.date.issued | 2014 | en_US |
dc.identifier.citation | LWT Food Sci. and Technology , 2014, v. 58, p. 454-462 | en_US |
dc.identifier.uri | http://hdl.handle.net/10722/204839 | - |
dc.language | eng | en_US |
dc.relation.ispartof | LWT Food Sci. and Technology | en_US |
dc.title | Changes in antioxidant capacity, isoflavone profile, phenolic and vitamin contents in soy yogurt during extended fermentation. | en_US |
dc.type | Article | en_US |
dc.identifier.email | Shah, N: npshah@hku.hk | en_US |
dc.identifier.authority | Shah, N=rp01571 | en_US |
dc.identifier.hkuros | 239973 | en_US |
dc.identifier.volume | 58 | en_US |
dc.identifier.spage | 454 | en_US |
dc.identifier.epage | 462 | en_US |