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2 research outputs found
Changes in Isoflavone Compositions of Soybean during Soaking in Water.
Author
Adlercreutz H., Honjo, H., Higashi, A., Fotsis, T., Hä
Baggott J.E., Ha, T., Vaughn, W.H., Juliana, M.M., Hardin, J.M. and Grubbs, C.J.
+4Â more
Bahl O.M. and Agrawal, K.L.M.
ISHIDA H
KUDOU S
Wei H., Wei, L., Frenkel, K., Bowen, R. and Barnes, S.
Publication venue
'Japanese Society for Food Science and Technology'
Publication date
01/01/2001
Field of study
No full text
Crossref
Changes in Isoflavone Compositions of Soybean Foods during Cooking Process.
Author
Adlercreutz H., Honjo, H., Higashi, A., Fotsis, T., Hä
Baggott J.E., Ha, T., Vaughn, W.H., Juliana, M.M., Hardin, J.M. and Grubbs, C.J.
+8Â more
Coward L., Smith, M., Kirk, M. and Barnes, S.
Ebata J., Fukuda, Y., Hirai, K. and Murata, K.
ISHIDA H
IZUMI T
KUDOU S
Reese E.T. and Parrish, F.W.
TODA T
Wei H., Wei, L., Frenkel, K., Bowen, R. and Barnes, S.
Publication venue
'Japanese Society for Food Science and Technology'
Publication date
01/01/2000
Field of study
No full text
Crossref