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September 27, 2022Frontiers in NutritionOpen Access

Protein quality of soy and the effect of processing: A quantitative review

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LBLisa A. van den BergJMJurriaan J. MesMMMarco Mensink

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Berg et al. (2022) studied this question.

synapsesocial.com/papers/6a321c99e4118fdd52a83f96https://doi.org/10.3389/fnut.2022.1004754
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