酸水解条件对大豆中异黄酮含量生物活性的影响

Q4 Agricultural and Biological Sciences
Jin-Young Lee, Namgeol Kim, Yu-Young Lee, Mihyang Kim, Narae Han, Moon-Seok Kang, Hyun-Joo Kim
{"title":"酸水解条件对大豆中异黄酮含量生物活性的影响","authors":"Jin-Young Lee, Namgeol Kim, Yu-Young Lee, Mihyang Kim, Narae Han, Moon-Seok Kang, Hyun-Joo Kim","doi":"10.9721/kjfst.2023.55.6.592","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":17861,"journal":{"name":"Korean Journal of Food Science and Technology","volume":null,"pages":null},"PeriodicalIF":0.0000,"publicationDate":"2023-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Effect of acid hydrolysis conditions on the bioactivity of isoflavone content in soybeans\",\"authors\":\"Jin-Young Lee, Namgeol Kim, Yu-Young Lee, Mihyang Kim, Narae Han, Moon-Seok Kang, Hyun-Joo Kim\",\"doi\":\"10.9721/kjfst.2023.55.6.592\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"\",\"PeriodicalId\":17861,\"journal\":{\"name\":\"Korean Journal of Food Science and Technology\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2023-12-31\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Korean Journal of Food Science and Technology\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.9721/kjfst.2023.55.6.592\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q4\",\"JCRName\":\"Agricultural and Biological Sciences\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Korean Journal of Food Science and Technology","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.9721/kjfst.2023.55.6.592","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q4","JCRName":"Agricultural and Biological Sciences","Score":null,"Total":0}
引用次数: 0

摘要

本文章由计算机程序翻译,如有差异,请以英文原文为准。
Effect of acid hydrolysis conditions on the bioactivity of isoflavone content in soybeans
求助全文
通过发布文献求助,成功后即可免费获取论文全文。 去求助
来源期刊
Korean Journal of Food Science and Technology
Korean Journal of Food Science and Technology Agricultural and Biological Sciences-Food Science
CiteScore
1.10
自引率
0.00%
发文量
0
期刊介绍: The Korean Journal of Food Science and Technology (Korean J. Food Sci. Technol.; KJFST), a journal published bimonthly by the Korean Society of Food Science and Technology (KoSFoST). The topics covered in the KJFST include all the scientific and technological aspects of foods relevant to traditional Korean foods, food (bio)chemistry, microbiology, technology, and health aspects of foods.
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
确定
请完成安全验证×
copy
已复制链接
快去分享给好友吧!
我知道了
右上角分享
点击右上角分享
0
联系我们:info@booksci.cn Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。 Copyright © 2023 布克学术 All rights reserved.
京ICP备2023020795号-1
ghs 京公网安备 11010802042870号
Book学术文献互助
Book学术文献互助群
群 号:481959085
Book学术官方微信