Improved Food-Processing Techniques to Reduce Isoflavones in Soy-Based Foodstuffs.

Bensaada S, Chabrier F, Ginisty P, Ferrand C, Peruzzi G, Valat M, Bennetau-Pelissero C.

Open source

DOI: 10.3390/foods12071540
Published: 2023-04-05
Container: Foods
Publisher: Not recorded
Open access: yes

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Cite this work

BibTeX

@article{allodium:10.3390/foods12071540,
  title = {Improved Food-Processing Techniques to Reduce Isoflavones in Soy-Based Foodstuffs.},
  author = {Bensaada S and  Chabrier F and  Ginisty P and  Ferrand C and  Peruzzi G and  Valat M and  Bennetau-Pelissero C.},
  year = {2023},
  journal = {Foods},
  doi = {10.3390/foods12071540},
  url = {https://doi.org/10.3390/foods12071540}
}

RIS

TY  - JOUR
TI  - Improved Food-Processing Techniques to Reduce Isoflavones in Soy-Based Foodstuffs.
AU  - Bensaada S
AU  -  Chabrier F
AU  -  Ginisty P
AU  -  Ferrand C
AU  -  Peruzzi G
AU  -  Valat M
AU  -  Bennetau-Pelissero C.
PY  - 2023
JO  - Foods
DO  - 10.3390/foods12071540
UR  - https://doi.org/10.3390/foods12071540
ER  -

APA

S, B., F, C., P, G., C, F., G, P., M, V., & C., B. (2023). Improved Food-Processing Techniques to Reduce Isoflavones in Soy-Based Foodstuffs.. Foods. https://doi.org/10.3390/foods12071540

Source records

europe-pmc · retrieved 2026-09-27T02:21:17.599Z
doaj · retrieved 2026-09-27T02:21:17.584Z
hal · retrieved 2026-09-27T02:21:17.608Z