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The consumption of soy products positively affects DNA resistance to oxidative stress in healthy subjects |
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| Authors: | Spadafranca Angela Erba Daniela Foti Paola Testolin Giulio |
| Affiliation: | Department of Food Science and Microbiology – di.S.T.A.M, Division of Human Nutrition, University of Milan, Via Celoria 2, 20133 Milano, Italy |
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| 本文献已被 ScienceDirect PubMed 等数据库收录！ | |