Soya isoflavones: a new and promising ingredient for the health foods sector

Author: Brouns F.1

Source: Food Research International, Volume 35, Number 2, 2002 , pp. 187-193(7)

Publisher: Elsevier

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Language: English

Document Type: Miscellaneous

DOI: 10.1016/S0963-9969(01)00182-X

Affiliations: 1: Manager Nutritional Sciences, Health and Nutrition Group, Eridania Beghin say, Havenstraat 84, B-1888 , and Nutrition and Toxicology Research Center, Maastricht, The Netherlands, Vilvoorde, Belgium

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