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Articles

An updated review of dietary isoflavones: Nutrition, processing, bioavailability and impacts on human health

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Philip Davy & Quan V. Vuong. (2022) Soy Milk By-product: Its Composition and Utilisation. Food Reviews International 38:sup1, pages 147-169.
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He Liu, Yue Wang, Danshi Zhu, Jiaxin Xu, Xinyue Xu & Jun Liu. (2022) Bioaccessibility and Application of Soybean Isoflavones: A Review. Food Reviews International 0:0, pages 1-20.
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Mohammed Sharif Swallah, Xiaoqing Yang, Jiaxin Li, Joseph Kudadam Korese, Sainan Wang, Hongliang Fan, Hansong Yu & Qing Huang. (2022) The Pros and Cons of Soybean Bioactive Compounds: An Overview. Food Reviews International 0:0, pages 1-28.
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Hui Shi, Min Zhang, Arun S. Mujumdar, Jichen Xu & Weiqin Wang. (2021) Influence of drying methods on the drying kinetics, bioactive compounds and flavor of solid-state fermented okara. Drying Technology 39:5, pages 644-654.
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