Barreto, N.M.B.; Sandôra, D.; Braz, B.F.; Santelli, R.E.; de Oliveira Silva, F.; Monteiro, M.; Perrone, D.
Biscuits Prepared with Enzymatically-Processed Soybean Meal Are Rich in Isoflavone Aglycones, Sensorially Well-Accepted and Stable during Storage for Six Months. Molecules 2022, 27, 7975.
https://doi.org/10.3390/molecules27227975
AMA Style
Barreto NMB, Sandôra D, Braz BF, Santelli RE, de Oliveira Silva F, Monteiro M, Perrone D.
Biscuits Prepared with Enzymatically-Processed Soybean Meal Are Rich in Isoflavone Aglycones, Sensorially Well-Accepted and Stable during Storage for Six Months. Molecules. 2022; 27(22):7975.
https://doi.org/10.3390/molecules27227975
Chicago/Turabian Style
Barreto, Nathália Martins Bomfim, Diego Sandôra, Bernardo Ferreira Braz, Ricardo Erthal Santelli, Fabricio de Oliveira Silva, Mariana Monteiro, and Daniel Perrone.
2022. "Biscuits Prepared with Enzymatically-Processed Soybean Meal Are Rich in Isoflavone Aglycones, Sensorially Well-Accepted and Stable during Storage for Six Months" Molecules 27, no. 22: 7975.
https://doi.org/10.3390/molecules27227975
APA Style
Barreto, N. M. B., Sandôra, D., Braz, B. F., Santelli, R. E., de Oliveira Silva, F., Monteiro, M., & Perrone, D.
(2022). Biscuits Prepared with Enzymatically-Processed Soybean Meal Are Rich in Isoflavone Aglycones, Sensorially Well-Accepted and Stable during Storage for Six Months. Molecules, 27(22), 7975.
https://doi.org/10.3390/molecules27227975
