Open AccessEffects of Dietary Fermented Soy Isoflavones on Quality of Eggs
Author(s) -
Wehandaka Pancapalaga,
Abdul Malik,
Rahmad Wijaya,
Javaindi Syahranie
Publication year - 2020
Publication title -
journal of world's poultry research
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.189
H-Index - 6
ISSN - 2322-455X
DOI - 10.36380/jwpr.2020.52
Subject(s) - isoflavones , soy isoflavones , food science , fermentation , chemistry , biochemistry