Cite
HARVARD Citation
Hu, C. et al. (2020). Biochemistry and use of soybean isoflavones in functional food development. Critical reviews in food science and nutrition. 60 (12), pp. 2098-2112. [Online].
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Hu, C. et al. (2020). Biochemistry and use of soybean isoflavones in functional food development. Critical reviews in food science and nutrition. 60 (12), pp. 2098-2112. [Online].