Relation of Soy Consumption to Nutritional Knowledge
Author:
Affiliation:
1. Food and Brand Lab, University of Illinois, Urbana-Champaign, Illinois
Publisher
Mary Ann Liebert Inc
Subject
Nutrition and Dietetics,Medicine (miscellaneous)
Link
http://www.liebertpub.com/doi/pdf/10.1089/109662001753165729
Reference14 articles.
1. NUTRITIONAL ESSENTIALITY
2. The Marketing Battle Over Genetically Modified Foods
3. Mechanisms by Which Dietary Antioxidants May Prevent Cardiovascular Diseases
4. Evolution of the Health Benefits of Soy Isoflavones
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