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2008•Food ChemistryRequires access

Effects of oven-drying, roasting, and explosive puffing process on isoflavone distributions in soybeans

SeungWook Lee, JaeHwan Lee

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Key concepts: Daidzin, Genistin, Chemistry, Roasting, Isoflavones, Food science, Chromatography, High-performance liquid chromatography

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Effects of oven-drying, roasting, and explosive puffing process on isoflavone distributions in soybeans — Research Paper | ScholarLens