Published in
Taylor and Francis Group, Food Biotechnology, 1(35), p. 50-66, 2021
DOI: 10.1080/08905436.2020.1869564
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Biotransformed Antioxidant isoflavone extracts present high-capacity to attenuate the in vitro formation of advanced glycation end products
Journal article published in 2021 by
Vanize M. Genova 
,
Annayara C. F. Fernandes ,
Érika Hiramatsu ,
Lívia D. Queirós ,
Juliana A. Macedo ,
Gabriela A. Macedo
,
Annayara C. F. Fernandes ,
Érika Hiramatsu ,
Lívia D. Queirós ,
Juliana A. Macedo ,
Gabriela A. Macedo
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