Work

Functional Components in Soybean Cake and Their Effects on Antioxidant Activity

Year: 2006

Type: article

Source: Journal of Agricultural and Food Chemistry

DOI: 10.1021/jf061586x

Authors: Tsai-Hua Kao, Bing-Huei Chen

Institution: Fu Jen Catholic University

Language: English

Topic: Phytochemicals and Antioxidant Activities

Subfield: Biochemistry (medical)

Field: Medicine

Domain: Health Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W2022685439

FWCI: 3.809

Cites: 23

Cited by: 193

Related to: 10