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Biscuits Prepared with Enzymatically-Processed Soybean Meal Are Rich in Isoflavone Aglycones, Sensorially Well-Accepted and Stable during Storage for Six Months.
Molecules. 2022 Nov 17;27(22):7975. doi: 10.3390/molecules27227975.
Molecules. 2022.
PMID: 36432079
Free PMC article.
Fermentation of soybean meal improves isoflavone metabolism after soy biscuit consumption by adults.
de Oliveira Silva F, Lemos TC, Sandôra D, Monteiro M, Perrone D.
de Oliveira Silva F, et al. Among authors: sandora d.
J Sci Food Agric. 2020 May;100(7):2991-2998. doi: 10.1002/jsfa.10328. Epub 2020 Mar 10.
J Sci Food Agric. 2020.
PMID: 32048288
Clinical Trial.
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