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. 1999;34(6):1045-1052. doi:10.1590/S1678-3921.pab1999.v34.5289