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The Biochemistry, Chemistry and Physiology of the Isoflavones in Soybeans and their Food Products
In this review of the chemistry, absorption, metabolism, and mechanisms of action of plant isoflavones, emphasis is placed on the isoflavones in soy and the food products derived from them. Soybeans have been part of food history in Asia for several millennia but did not reach the Americas and Europ...
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| Auteur principal: | |
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| Format: | Artigo |
| Langue: | Inglês |
| Publié: |
Mary Ann Liebert, Inc.
2010
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| Accès en ligne: | https://ncbi.nlm.nih.gov/pmc/articles/PMC2883528/ https://ncbi.nlm.nih.gov/pubmed/20235891 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1089/lrb.2009.0030 |
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