Synapse
⌘+K
Synapse
PulseExploreClubsResearchersJournals
Instagram
HomeClubsExplore
January 1, 2000Food Science and Technology ResearchOpen Access

Changes in Isoflavone Compositions of Soybean Foods during Cooking Process.

View Full Paper
Ask AI
Bookmark
Share

Authors

TTToshiya TodaMukogawa Women's UniversityASAkane SakamotoKindai UniversityTTTsutomu TakayanagiTokyo University of Technology

Discussion

Loading...

Member takes

Implication

Key Points

Key points are not available for this paper at this time.

Cite This Study

Toda et al. (2000) studied this question.

synapsesocial.com/papers/6a90a365439f656a744c5fc5https://doi.org/10.3136/fstr.6.314
View Full Paper
Ask AI
Bookmark
Share

Also Consider

Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context:

  1. 1Effect of miso (Japanese soybean paste) and NaCl on dmba‐induced rat mammary tumors1990 · 56 citations
  2. 2Forage Estrogens, Relative Potencies of Several Estrogenlike Compounds Found in Forages1962 · 155 citations
  3. 3Preventive Effects of the Plant Isoflavones, Daidzin and Genistin, on Bone Loss in Ovariectomized Rats Fed a Calcium-Deficient Diet.1998 · 176 citations
  4. 4Malonyl Isoflavone Glycosides in Soybean Seeds(Glycine max MERRILL).1991 · 286 citations
  5. 5Objectionable Flavor of Soy Milk Developed during the Soaking of Soybeans and its Control1989 · 144 citations