Publications

Efficient sorption of polyphenols to soybean flour enables natural fortification of foods

Journal: Food Chemistry
Publication date: April 2012
Available at: www.sciencedirect.com/science/article/pii/S030881461101380X

Roopchand, Diana E., Mary H. Grace, Peter Kuhn, Diana M. Cheng, Nathalie Plundrich, Alexander Poulev, Amy Howell, Bertold Fridlender, Mary Ann Lila, Ilya Raskin. 2012. Efficient sorption of polyphenols to soybean flour enables natural fortification of foods. Food Chemistry, 131: 1193-1200.

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