Cel The key goal of the project is to determine how changes in isoflavone compose- ton caused by processing of soy flour affect the absorption, metabolism and ultimately bioactivity in humans. Program(-y) FP5-LIFE QUALITY - Specific Programme for research, technological development and demonstration on "Quality of life and management of living resources", 1998-2002 Temat(-y) 1.1.1.-6. - Key action The Ageing Population and Disabilities Zaproszenie do składania wniosków Data not available System finansowania RGI - Research grants (individual fellowships) Koordynator INSTITUTE OF FOOD RESEARCH Wkład UE Brak danych Adres Norwich Research Park, Colney Lane NR4 7UA NORWICH Zjednoczone Królestwo Zobacz na mapie Koszt całkowity Brak danych
