Antioxidative Capacity of Soyfoods and Soy Active Compounds

IF 2.3 4区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

Polish Journal of Food and Nutrition Sciences Pub Date : 2022-03-04 DOI:10.31883/pjfns/146562

Wanida Chitisankul, K. Shimada, C. Tsukamoto

引用次数: 2

Abstract

© Copyright by Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences © 2022 Author(s). This is an open access article licensed under the Creative Commons Attribution-NonCommercial-NoDerivs License (http://creativecommons.org/licenses/by-nc-nd/4.0/). Pol. J. Food Nutr. Sci., 2022, Vol. 72, No. 1, pp. 101–108 On-line ISSN: 2083-6007 Print ISSN: 1230-0322 DOI: 10.31883/pjfns/146562 http://journal.pan.olsztyn.pl

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大豆食品和大豆活性化合物的抗氧化能力

©波兰科学院动物繁殖与食品研究所版权所有©2022作者。这是一篇基于知识共享署名-非商业性-禁止衍生许可协议(http://creativecommons.org/licenses/by-nc-nd/4.0/)的开放获取文章。波尔。J.食物营养;科学。， 2022, Vol. 72, No. 1, pp. 101-108 . online ISSN: 2083-6007 Print ISSN: 1230-0322 DOI: 10.31883/pjfns/146562 http://journal.pan.olsztyn.pl

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Polish Journal of Food and Nutrition Sciences FOOD SCIENCE & TECHNOLOGY-

CiteScore

4.30

自引率

12.50%

发文量

审稿时长

20 weeks

期刊介绍： The Polish Journal of Food and Nutrition Sciences publishes original, basic and applied papers, reviews and short communications on fundamental and applied food research in the following Sections: -Food Technology: Innovative technology of food development including biotechnological and microbiological aspects Effects of processing on food composition and nutritional value -Food Chemistry: Bioactive constituents of foods Chemistry relating to major and minor components of food Analytical methods -Food Quality and Functionality: Sensory methodologies Functional properties of food Food physics Quality, storage and safety of food -Nutritional Research Section: Nutritional studies relating to major and minor components of food (excluding works related to questionnaire surveys) -“News” section: Announcements of congresses Miscellanea