Keyword isoflavones
 

Bioactive Phenolic Compounds of Soybean (Glycine max cv. Merit): Modifications by Different Microbiological Fermentations
Montserrat Duenas, Teresa Hernandez, Sergio Robredo, Grzegorz Lamparski, Isabel Estrella, Rosario Munoz
Pol. J. Food Nutr. Sci. 2012;62(4):241–250
DOI: https://doi.org/10.2478/v10222-012-0060-x
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BENEFICIAL EFFECTS OF SOYBEAN PROTEIN AND ISOFLAVONE EXTRACT SUPPLEMENTATION ON BONE DENSITY AND PLASMA LIPIDS IN FEMALES RATS
Kadry Z. Ghanem
Pol. J. Food Nutr. Sci. 2007;57(1):103–108
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Thematic Issue on “Red Beetroot as a Source of Nutrients, Bioactive Compounds and Pigments”
PJFNS, 12.02.2019 - 31.08.2019
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