title: Functional Properties of Soybean and Processed Soy Foods Ingredients.
authors.affiliation: Tokyo University of Technology School of Bioscience and Biotechnology 1404-1, Katakura, Hachioji Tokyo, 192-0982 Japan. imaishi@stf.teu.ac.jp.
authors.forename: Shinjiro
authors.initials: S
authors.lastname: Imai
mesh_terms: D005511:Food Handling; D055951:Functional Food; D006801:Humans; D010330:Patents as Topic; D064209:Phytochemicals / Q000494:pharmacology / Q000627:therapeutic use*; D045730:Soy Foods; D013025:Glycine max / Q000737:chemistry*
chemical_list: D064209:Phytochemicals