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Improved Food-Processing Techniques to Reduce Isoflavones in Soy-Based Foodstuffs
Soy is a growing protein source; however, the isoflavones it contains are of concern, as they exhibit estrogenic activities whose toxicological limits might be exceeded. Reducing their concentrations to safe levels while preserving nutritional quality in soy foodstuffs is therefore a matter of publi...
| Autores principales: | , , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2023
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10093994/ https://www.ncbi.nlm.nih.gov/pubmed/37048361 http://dx.doi.org/10.3390/foods12071540 |