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Fermentation of soybean meal improves isoflavone metabolism after soy biscuit consumption by adults
by
Silva, Fabricio
,
Lemos, Thayane CC
,
SandĂ´ra, Diego
,
Monteiro, Mariana
,
Perrone, Daniel
Published in
Journal of the science of food and agriculture
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Journal Of The Science Of Food And Agriculture
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Adult
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Aglycones
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Agriculture
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Agriculture, Multidisciplinary
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Bioavailability
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Biological Availability
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Bioutilization
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Biscuits
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Bread - Analysis
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Chemistry
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Chemistry, Applied
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Colonic Metabolites
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Consumption
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Equol
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Excretion
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Female
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Fermentation
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Food Science & Technology
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Glycine Max - Metabolism
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Glycine Max - Microbiology
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