Effect of processing, fermentation, and aging treatment to content and profile of phenolic compounds in soybean seed, soy curd and soy paste: Revision history

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    6 August 2022

    • curprev 16:5416:54, 6 August 2022‎ 179.215.124.0 talk‎ 539 bytes +539‎ Created page with "== Target Article == Effect of processing, fermentation, and aging treatment to content and profile of phenolic compounds in soybean seed, soy curd and soy paste; IM Chung, SH Seo, JK Ahn, SH Kim; 2011; doi_citing_unknown == Retraction == Retraction Note: therapeutic stimulation of GLP-1 and GIP protein with DPP-4 inhibitors for type-2 diabetes treatment; Sharma, Alok; Paliwal, Geetanjali; Upadhyay, Nisha; Tiwari, Archana; ; 2015-12-01 ; https://doi.org/10.1186/s40200-0..."
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