Protein Quality, Antigenicity, and Antioxidant Activity of Soy-Based Foodstuffs
Author:
Affiliation:
1. Instituto de Fermentaciones Industriales, CSIC, Juan de la Cierva 3, 28006 Madrid, Spain
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf800697n
Reference49 articles.
1. Nutritional and Health Benefits of Soy Proteins
2. Soy protein functionality and nutrigenomic analysis
3. Regulation of lipid metabolism by soy protein and its implication in diseases mediated by lipid disorders
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