malonylgenistin
National Institutes of Health
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The aim of this study was to identify the bitter receptor(s) that recognize the bitter taste of the soy isoflavone genistein…
The impact of simulated digestion on the stability and bioaccessibility of isoflavonoids from soy bread was examined using…
The isoflavone aglycon and glucoconjugate content of commercially prepared and "home-prepared" high- and low-soy foods selected…