Changes in Isoflavone Compositions of Soybean Foods during Cooking Process

Food Science and Technology Research

Volumn 6, Issue 4, 2000, Pages 314-319

  Toda, Toshiya ^a,b   Sakamoto, Akane ^b   Takayanagi, Tsutomu ^a   Yokotsuka, Koki ^a  

^a UNIVERSITY OF YAMANASHI   (Japan)

^b WHO Collaborating Center for Research on Primary Prevention of Cardiovascular Diseases   (Japan)

Author keywords

6 O acetyl glucosides; 6 O malonyl glucosides; Aglycons; Cluster analysis; Isoflavones; Soybean foods; glucosides

Indexed keywords

GLYCINE MAX;

EID: 0242602346     PISSN: 13446606     EISSN: None     Source Type: Journal    
DOI: 10.3136/fstr.6.314     Document Type: Article

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