Tracking isoflavones in whole soy flour, soy muffins and the plasma of hypercholesterolaemic adults
Information on changes in soy isoflavones during processing is needed to better understand the relationship between isoforms, food matrix, bioavailability and health. The abundance and transformation of isoflavones were tracked in soy flour, a baked soy muffin and plasma of hypercholesterolaemic adu...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2016-06-01
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| Series: | Journal of Functional Foods |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S1756464616301001 |