Bensaada, S.; Chabrier, F.; Ginisty, P.; Ferrand, C.; Peruzzi, G.; Valat, M.; Bennetau-Pelissero, C.
Improved Food-Processing Techniques to Reduce Isoflavones in Soy-Based Foodstuffs. Foods 2023, 12, 1540.
https://doi.org/10.3390/foods12071540
AMA Style
Bensaada S, Chabrier F, Ginisty P, Ferrand C, Peruzzi G, Valat M, Bennetau-Pelissero C.
Improved Food-Processing Techniques to Reduce Isoflavones in Soy-Based Foodstuffs. Foods. 2023; 12(7):1540.
https://doi.org/10.3390/foods12071540
Chicago/Turabian Style
Bensaada, Souad, François Chabrier, Pascal Ginisty, Carine Ferrand, Gabriele Peruzzi, Marc Valat, and Catherine Bennetau-Pelissero.
2023. "Improved Food-Processing Techniques to Reduce Isoflavones in Soy-Based Foodstuffs" Foods 12, no. 7: 1540.
https://doi.org/10.3390/foods12071540
APA Style
Bensaada, S., Chabrier, F., Ginisty, P., Ferrand, C., Peruzzi, G., Valat, M., & Bennetau-Pelissero, C.
(2023). Improved Food-Processing Techniques to Reduce Isoflavones in Soy-Based Foodstuffs. Foods, 12(7), 1540.
https://doi.org/10.3390/foods12071540