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Effect of Storage Temperature and Water Activity on the Content and Profile of Isoflavones, Antioxidant Activity, and in Vitro Protein Digestibility of Soy Protein Isolates and Defatted Soy Flours

✍ Scribed by Pinto, Marcia da Silva; Lajolo, Franco Maria; Genovese, Maria Inés

No coin nor oath required. For personal study only.

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