摘要 : Previous studies have shown that a large proportion of soy proteins and isoflavones present in soy meal can be forward extracted into a bis(2-ethylhexyl)sodium sulfosuccinate (AOT)H2O/isooctane reverse micellar system. This study ... 展开
作者 | Xiaoyan Zhao Fusheng Chen Gusoheng Gai Junqi Chen Wentong Xue Lite Lee |
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作者单位 | |
期刊名称 | 《Journal of the Science of Food and Agriculture》 |
总页数 | 7 |
语种/中图分类号 | 英语 / S |
关键词 | IONIC STRENGTH ISOFLAVONES REVERSE MICELLES SOY MEAL TEMP. EXTRACTION FLAVONOIDS FLOURS PHYSICAL PROPERTIES SOY PRODUCTS SOY PROTEINS TEMPERATURE |
馆藏号 | N2008EPST0011229 |