Influence of dietary genistein levels on tissue genistein deposition and on the physical, chemical, and sensory quality of rainbow trout, Oncorhynchus mykiss

Journal of Agricultural and Food Chemistry

Volumn 53, Issue 9, 2005, Pages 3631-3636

  D'Souza, Natasha ^a   Skonberg, Denise I ^a   Camire, Mary E ^a   Guthrie, Kelly E ^a   Malison, Jeffrey ^b   Lima, Lucienne ^b  

^a UNIVERSITY OF MAINE   (United States)

^b UNIVERSITY OF WISCONSIN MADISON   (United States)

Author keywords

Genistein; High performance liquid chromatography; Isoflavones; Oncorhynchus mykiss; Quality; Soy

Indexed keywords

GENISTEIN; PROTEIN; THIOBARBITURIC ACID REACTIVE SUBSTANCE;

ANIMAL; ARTICLE; CHEMISTRY; COLOR; DIET; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HUMAN; LIPID PEROXIDATION; MEAT; METABOLISM; MUSCLE; RAINBOW TROUT; SOYBEAN; TASTE;

ANIMALS; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; COLOR; DIET; GENISTEIN; HUMANS; LIPID PEROXIDATION; MEAT; MUSCLES; ONCORHYNCHUS MYKISS; PROTEINS; SOYBEANS; TASTE; THIOBARBITURIC ACID REACTIVE SUBSTANCES;

GLYCINE MAX; MYKISS; ONCORHYNCHUS MYKISS; SALMONIDAE;

EID: 19944364887     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf0484024     Document Type: Article

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