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Food Reviews International Volume 39, 2023 - Issue 8
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Review

Bioaccessibility and Application of Soybean Isoflavones: A Review

He Liua College of Food Science and Technology, Bohai University, Jinszhou, Liaoning, ChinaCorrespondence[email protected]
ORCID Iconhttps://orcid.org/0000-0001-7780-3758View further author information
ORCID Icon,
Yue Wanga College of Food Science and Technology, Bohai University, Jinszhou, Liaoning, ChinaView further author information
,
Danshi Zhua College of Food Science and Technology, Bohai University, Jinszhou, Liaoning, ChinaCorrespondence[email protected]
ORCID Iconhttps://orcid.org/0000-0002-4138-5707View further author information
ORCID Icon,
Jiaxin Xua College of Food Science and Technology, Bohai University, Jinszhou, Liaoning, ChinaView further author information
,
Xinyue Xua College of Food Science and Technology, Bohai University, Jinszhou, Liaoning, ChinaORCID Iconhttps://orcid.org/0000-0002-0504-3400View further author information
ORCID Icon &
Jun Liub Shandong Yuwang Ecological Food Industry Co. Ltd, Yucheng, Shandong, ChinaView further author information
Pages 5948-5967 | Published online: 22 Jul 2022

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Read on this site (1)

Young Sung Jung, Hyunbin Seong, Nam Soo Han & Dae-Ok Kim. (2023) Bioaccessibility and Bioavailability of Soybean Isoflavones: An In Vitro Study. Food Reviews International 0:0, pages 1-18.
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Articles from other publishers (1)

Xu LIU, Jun WANG, Zihan XU, Jianfeng SUN, Yaqiong LIU, Xiaoli XI & Yanli MA. (2023) Quality assessment of fermented soybeans: physicochemical, bioactive compounds and biogenic amines. Food Science and Technology 43.
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