Protein quality, antigenicity, and antioxidant activity of soy-based foodstuffs

Journal of Agricultural and Food Chemistry

Volumn 56, Issue 15, 2008, Pages 6498-6505

  Amigo Benavent, Miryam ^a   Silván, Jose Manuel ^a   Moreno, Francisco Javier ^a   Villamiel, Mar ^a   Del Castillo, M Dolores ^a  

^a INSTITUTO DE FERMENTACIONES INDUSTRIALES CSIC   (Spain)

Author keywords

Antigenicity; Antioxidant activity; Processing; Protein quality; Soy

Indexed keywords

ANTIGEN; ANTIOXIDANT; PHENOL DERIVATIVE; SOYBEAN PROTEIN;

ARTICLE; BEVERAGE; CHEMISTRY; DRUG STABILITY; FOOD HANDLING; HEAT; IMMUNOLOGY; PROTEIN INTAKE; SOYBEAN;

ANTIGENS; ANTIOXIDANTS; BEVERAGES; DIETARY PROTEINS; DRUG STABILITY; FOOD HANDLING; HEAT; PHENOLS; SOY FOODS; SOYBEAN PROTEINS; SOYBEANS;

GLYCINE MAX;

EID: 50449091060     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf800697n     Document Type: Article

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