Fermentation of soybean meal improves isoflavone metabolism after soy biscuit consumption by adults
Fabrício de Oliveira Silva(Universidade Federal do Rio de Janeiro), Daniel Perrone(Universidade Federal do Rio de Janeiro), Diego Sandôra(Universidade Federal do Rio de Janeiro), Mariana Monteiro(Universidade do Porto), Thayane CC Lemos(Universidade Federal do Rio de Janeiro)
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