Green extraction of isoflavones from okara using subcritical water: Kinetics, optimization, and comparison with other water-based sustainable methods

1. Barea, P.
2. Illera, A.E.
3. Melgosa, R.
4. Benito-Román, Ó.
5. Candela, H.
6. Beltrán, S.
7. Sanz, M.T.

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DOI: 10.1016/J.FOODCHEM.2025.144166 GOOGLE SCHOLAR HANDLE: https://hdl.handle.net/10259/10445

Repositorio Institucional de la Universidad de Burgos (RIUBU): lock_openOpen access Handle

Data source: Scopus