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.
Journal:
Food Chemistry

ISSN: 1873-7072,  0308-8146

Year of publication: 2025

Volume: 482

Type: Article

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