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Processing of soy products impact isoflavone content

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Question 1. What are isoflavones and how does the processing of soy products impact the isoflavone content? Provide at least 4 specific examples.

Question 2. What practices would you follow to increase the isoflavone content and absorption of isoflavones in your diet?

Question 3. Would you promote soy products for their health benefits and isoflavone content, why or why not?

 

Reference no: EM133316231

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