Article citationsMore>>

Jackson, C.-J., Dini, J.P., Lavandier, C., Rupasinghe, H.P.V., Faulkner, H., Poysa, V.,Buzzell, D. and DeGrandis, S. (2002) Effects of Processing on the Content and Composition of Isoflavones during Manufacturing of Soy Beverage and Tofu. Seminars in Food Analysis, 37, 1117-1123.

has been cited by the following article: