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Intake of Commercially Produced Fermented Soy Powder Q CAN PLUS® Favorably Changes Cholesterol and Isoflavone Intake in Individuals at High Risk of Cardiovascular Disease

  • Jung S
  • Sirirat R
  • Kim A
  • et al.
Current Developments in Nutrition (2020) 4 nzaa045_041
DOI: 10.1093/cdn/nzaa045_041
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Jung, S., Sirirat, R., Kim, A., Haddad, E., & Sabaté, J. (2020). Intake of Commercially Produced Fermented Soy Powder Q CAN PLUS® Favorably Changes Cholesterol and Isoflavone Intake in Individuals at High Risk of Cardiovascular Disease. Current Developments in Nutrition, 4, nzaa045_041. https://doi.org/10.1093/cdn/nzaa045_041

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