Design and Selection of Soy Breads Used for Evaluating Isoflavone Bioavailability in Clinical Trials
Author:
Affiliation:
1. Department of Food Science and Technology, The Ohio State University, 110 Parker Building, 2015 Fyffe Court, Columbus, Ohio 43210, United States
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf304699k
Reference58 articles.
1. Soy Protein and Cardiovascular Disease
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