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	Effects of extrusion parameters on the content and the loss rate of isoflavones
	Feng, Shide; Zhang, Yongzhong; Shen, Dechao
刊名	Journal of the Chinese Cereals and Oils Association
	2013
卷号	28期号:6页码:30-35
URL标识	查看原文
内容类型	期刊论文
URI标识	http://www.corc.org.cn/handle/1471x/5166741
专题	山东大学
作者单位	1.College of Sciences, Heilongjiang Bayi Agriculture University, Daqing 163319, China 2.College of Agriculture Engineering
推荐引用方式 GB/T 7714	Feng, Shide,Zhang, Yongzhong,Shen, Dechao. Effects of extrusion parameters on the content and the loss rate of isoflavones[J]. Journal of the Chinese Cereals and Oils Association,2013,28(6):30-35.
APA	Feng, Shide,Zhang, Yongzhong,&Shen, Dechao.(2013).Effects of extrusion parameters on the content and the loss rate of isoflavones.Journal of the Chinese Cereals and Oils Association,28(6),30-35.
MLA	Feng, Shide,et al."Effects of extrusion parameters on the content and the loss rate of isoflavones".Journal of the Chinese Cereals and Oils Association 28.6(2013):30-35.

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