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Effects of soy-processing on isoflavone absorption, metabolism and biological activities

Objective

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.

Call for proposal

Data not available

Coordinator

INSTITUTE OF FOOD RESEARCH
Address
Norwich Research Park, Colney Lane
NR4 7UA Norwich
United Kingdom

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