Efficient sorption of polyphenols to soybean flour enables natural fortification of foods
| Autor: | Roopchand, Diana E., Grace, Mary H., Kuhn, Peter, Cheng, Diana M., Plundrich, Nathalie, Poulev, Alexander, Howell, Amy, Fridlender, Bertold, Lila, Mary Ann, Raskin, Ilya |
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| Zdroj: | In Food Chemistry 15 April 2012 131(4):1193-1200 |
| Databáze: | ScienceDirect |
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