Tofu in Menopause Therapy and Prevention

Author:

Ke Wangjing,Watson Ronald Ross

Publisher

Humana Press

Reference29 articles.

1. Shurtleff W, Aoyagi A. Tofu as a food. In: The book of tofu. PA, USA: Ten Speed Press; 1983. Vol. 1, p. 21–9.

2. Liu J, Chang S, Wiesenborn D. Antioxidant properties of soybean isoflavone extract and tofu in vitro and in vivo. J Agric Food Chem. 2005;53:2333–40.

3. Setchell K, Cassidy A. Dietary isoflavones: biological effects and relevance to human health. J Nutr. 1999;129:758S–67.

4. Huang T. Early uses of soybean in Chinese history. In: Du Bois CM, Tan CB, Mintz S, editors. The world of soy. PA, USA: The University of Illinois Press; 2008. p. 45–55.

5. Berk Z. Tofu, tempeh, soy sauce and miso. In: Technology of production of edible flours and protein products from soybeans. Rome, PA: Food and Agriculture Organization of the United Nations; 1992. p. 121–34.

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