Biochemistry and use of soybean isoflavones in functional food development-Reference-Cited by-同舟云学术

Biochemistry and use of soybean isoflavones in functional food development

Published:2019-07-05 Issue:12 Volume:60 Page:2098-2112
ISSN:1040-8398
Container-title:Critical Reviews in Food Science and Nutrition
language:en
Short-container-title:Critical Reviews in Food Science and Nutrition

Author:

Hu Chengshen¹²³,Wong Wing-Tak¹,Wu Runyu¹,Lai Wing-Fu¹⁴

Affiliation:

1. Department of Applied Biology and Chemical Technology, Hong Kong Polytechnic University, Hong Kong Special Administrative Region, China;

2. Center for Human Tissue and Organs Degeneration, Institute of Biomedical and Biotechnology, Shenzhen Institutes of Advanced Technology, Chinese Academy of Sciences, Shenzhen, China;

3. University of Chinese Academy of Sciences, Beijing, China;

4. School of Life and Health Sciences, The Chinese University of Hong Kong (Shenzhen), Shenzhen, China

Funder

Shenzhen Science and Technology Innovation Committee

Natural Science Foundation of Guangdong Province

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Medicine,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10408398.2019.1630598

Reference155 articles.

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4. Soy Consumption and the Risk of Prostate Cancer: An Updated Systematic Review and Meta-Analysis

5. Adult-only exposure of male rats to a diet of high phytoestrogen content increases apoptosis of meiotic and post-meiotic germ cells

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