Functional Foods: Approaches to Definition and Substantiation
Author:
Publisher
Oxford University Press (OUP)
Subject
Nutrition and Dietetics,Medicine (miscellaneous)
Link
http://academic.oup.com/nutritionreviews/article-pdf/54/11/S17/9646678/nutritionreviews54-s017.pdf
Reference13 articles.
1. Soybean isoflavones: effect of environment and variety on composition;Eldrige;J Agric Food Chem,1983
2. Isoflavone composition of American and Japanese soybeans in Iowa: effects of variety, crop year, and location;Wang;J Agric Food Chem,1994
3. Factors affecting isoflavone content in soybean seeds-changes in isoflavones, saponins, and composition of fatty acids at different temperatures during seed development;Tsukamoto;J Agric Food Chem,1995
4. Isoflavone content in Brazilian soybean cultivars;Carraopanizzi;Breeding Sci,1995
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