Publications by authors named "Gabriele Peruzzi"

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Traditional and Domestic Cooking Dramatically Reduce Estrogenic Isoflavones in Soy Foods.
Souad Bensaada, Gabriele Peruzzi, Laurent Cubizolles, Muriel Denayrolles, Catherine Bennetau-Pelissero

Foods· March 2024

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Improved Food-Processing Techniques to Reduce Isoflavones in Soy-Based Foodstuffs.
Souad Bensaada, François Chabrier, Pascal Ginisty, Carine Ferrand, Gabriele Peruzzi

Foods· April 2023

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