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Soy isoflavones and peptides may inhibit the growth of microbial pathogens that cause food-borne illnesses, according to a new study from University of Guelph researchers.

Soy isoflavones and peptides may inhibit the growth of microbial pathogens that cause food-borne illnesses, according to a new study from University of Guelph researchers. Soybean derivatives are ...

U of G researchers used microfluidics and high-throughput screening to run millions of tests in a short period. They found that soy can be a more effective antimicrobial agent than the current roster ...