Removing isoflavones from modern soyfood: Why and how?

Fernandez-Lopez A, Lamothe V, Delample M, Denayrolles M, Bennetau-Pelissero C.

DOI: 10.1016/j.foodchem.2016.04.126
Published: 2016-04-27
Container: Food Chem
Publisher: Not recorded
Open access: no

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Cite this work

BibTeX

@article{allodium:10.1016/j.foodchem.2016.04.126,
  title = {Removing isoflavones from modern soyfood: Why and how?},
  author = {Fernandez-Lopez A and  Lamothe V and  Delample M and  Denayrolles M and  Bennetau-Pelissero C.},
  year = {2016},
  journal = {Food Chem},
  doi = {10.1016/j.foodchem.2016.04.126},
  url = {https://doi.org/10.1016/j.foodchem.2016.04.126}
}

RIS

TY  - JOUR
TI  - Removing isoflavones from modern soyfood: Why and how?
AU  - Fernandez-Lopez A
AU  -  Lamothe V
AU  -  Delample M
AU  -  Denayrolles M
AU  -  Bennetau-Pelissero C.
PY  - 2016
JO  - Food Chem
DO  - 10.1016/j.foodchem.2016.04.126
UR  - https://doi.org/10.1016/j.foodchem.2016.04.126
ER  -

APA

A, F., V, L., M, D., M, D., & C., B. (2016). Removing isoflavones from modern soyfood: Why and how?. Food Chem. https://doi.org/10.1016/j.foodchem.2016.04.126

Source records

europe-pmc · retrieved 2026-09-26T15:57:44.511Z
hal · retrieved 2026-09-26T15:57:44.535Z
hal · retrieved 2026-09-26T15:57:44.535Z