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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 ORCID, Annayara C. F. Fernandes ORCID, Érika Hiramatsu ORCID, Lívia D. Queirós ORCID, Juliana A. Macedo ORCID, Gabriela A. Macedo ORCID
This paper was not found in any repository, but could be made available legally by the author.
This paper was not found in any repository, but could be made available legally by the author.

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