Effects of isoflavones on beany flavor and astringency of soymilk and cooked whole soybean grains

Pesquisa Agropecuaria Brasileira

Volumn 34, Issue 6, 1999, Pages 1045-1052

  Carrão Panizzi, Mercedes Concórdia ^a   Beléia, Adelaide Del Pino ^b   Prudêncio Ferreira, Sandra Helena ^b   Oliveira, Maria Cristina Neves ^a   Kitamura, Keisuke ^c  

^a EMBRAPA CERRADOS   (Brazil)

^b STATE UNIVERSITY OF LONDRINA   (Brazil)

^c NATIONAL VETERINARY ASSAY LABORATORY   (Japan)

Author keywords

Cultivars; Glycine max

Indexed keywords

GLYCINE MAX;

EID: 0345878065     PISSN: 0100204X     EISSN: None     Source Type: Journal    
DOI: 10.1590/s0100-204x1999000600017     Document Type: Article

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