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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.

Funding Scheme

RGI - Research grants (individual fellowships)

Coordinator

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