Cite
HARVARD Citation
Kumari, S. et al. (2016). Effect of Cooking on Isoflavones, Phenolic Acids, and Antioxidant Activity in Sprouts of Prosoy Soybean (Glycine max). Journal of food science. 81 (7), pp. C1679-C1691. [Online].
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Kumari, S. et al. (2016). Effect of Cooking on Isoflavones, Phenolic Acids, and Antioxidant Activity in Sprouts of Prosoy Soybean (Glycine max). Journal of food science. 81 (7), pp. C1679-C1691. [Online].