1.
Panizzi MCC, Baléia ADP, Ferreira SHP, Oliveira MCN, Kitamura K. Effects of isoflavones on beany flavor and astringency of soymilk and cooked whole soybean grains. PAB [Internet]. 1999 Jun. 1 [cited 2025 Nov. 25];34(6):1045-52. Available from: https://apct.sede.embrapa.br/pab/article/view/5289