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Antioxidant activity, total phenolic content and biotransformation of isoflavones during soy lactic‐fermentations
Antioxidant activity, total phenolic content and biotransformation of isoflavones during soy lactic‐fermentations
2021
Dikshita Lodha
Sujit Das
Subrota Hati
Keywords:
Isoflavones
Antioxidant
Biotransformation
Chemistry
Polyphenol
Fermentation
Food science
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