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The effects of processing and extraction conditions on content, profile, and stability of isoflavones in a soymilk

Katherine R Nufer1, Baraem Ismail, Kirby D Hayes

  • 1Food Science Department, Purdue University, 745 Agriculture Mall Drive, West Lafayette, Indiana 47907, USA.

Journal of Agricultural and Food Chemistry
|February 10, 2009
PubMed

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