Chemical modification of isoflavones in soyfoods during cooking and processing
Author:
Affiliation:
1. Department of Pharmacology & Toxicology and the Comprehensive Cancer Center Mass Spectrometry Shared Facility, University of Alabama at Birmingham, 35294, USA.
Publisher
Oxford University Press (OUP)
Subject
Nutrition and Dietetics,Medicine (miscellaneous)
Link
http://academic.oup.com/ajcn/article-pdf/68/6/1486S/24039212/1486s.pdf
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