[1]
Panizzi, M.C.C. et al. 1999. Effects of isoflavones on beany flavor and astringency of soymilk and cooked whole soybean grains. Pesquisa Agropecuaria Brasileira. 34, 6 (Jun. 1999), 1045–1052. DOI:https://doi.org/10.1590/S1678-3921.pab1999.v34.5289.