Functional Components in Soybean Cake and Their Effects on Antioxidant Activity
Author:
Affiliation:
1. Department of Nutrition and Food Sciences, Fu Jen University, Taipei, Taiwan 242
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf061586x
Reference40 articles.
1. Beyond ERα and ERβ: Estrogen Receptor Binding Is Only Part of the Isoflavone Story
2. The in vivo antioxidant activity of soybean isoflavones in human subjects
3. Dietary Isoflavones: Biological Effects and Relevance to Human Health
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