Efficient sorption of polyphenols to soybean flour enables natural fortification of foods.
| Image |  |
|---|---|
| Description | scientific article published on April 2012 |
| Author/s |
author: Mary Ann Lila Mary H. Grace Amy B Howell |
| Publication date | April 1, 2012 |
| Language | |
| Country of origin | |
| Wikipedia link | |
| Copyright status | |
| Missing/wrong data? | Edit Wikidata item |