Variations in isoflavone levels in soy foods and soy protein isolates and issues related to isoflavone databases and food labeling. [electronic resource]

By: Contributor(s): Producer: 20030820Description: 4146-55 p. digitalISSN:
  • 0021-8561
Subject(s): Online resources: In: Journal of agricultural and food chemistry vol. 51
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Publication Type: Journal Article; Research Support, U.S. Gov't, P.H.S.

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