Effect of different processing methods on isoflavone content in soybeans and soy products
Maciej Kuligowski, Daria Sobkowiak, Katarzyna Polanowska, Iwona Jasińska‐Kuligowska
Topics & Concepts
GenistinDaidzinDaidzeinGenisteinIsoflavonesFood scienceChemistryBiologyBiochemistryEndocrinologyPhytoestrogen effects and researchFood composition and propertiesDiet, Metabolism, and Disease