Design and Selection of Soy Breads Used for Evaluating...

Journal of Agricultural and Food Chemistry 2013 / 03 Vol. 61; Iss. 12

Design and Selection of Soy Breads Used for Evaluating Isoflavone Bioavailability in Clinical Trials

Ahn-Jarvis, Jennifer H., Riedl, Kenneth M., Schwartz, Steven J., Vodovotz, Yael
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Volume:
61
Language:
english
Journal:
Journal of Agricultural and Food Chemistry
DOI:
10.1021/jf304699k
Date:
March, 2013
File:
PDF, 3.73 MB
english, 2013
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