Preparative isolation of isoflavones from soy and red clover

Molecular Nutrition and Food Research

Volumn 50, Issue 4-5, 2006, Pages 356-361

  Stürtz, Melanie ^a   Lander, Vera ^b   Schmid, Wolfgang ^b   Winterhalter, Peter ^a  

^a TECHNICAL UNIVERSITY OF BRAUNSCHWEIG   (Germany)

^b BAVARIAN HEALTH AND FOOD SAFETY AUTHORITY   (Germany)

Author keywords

Countercurrent Chromatography; Isoflavones; Red clover; Soy

Indexed keywords

ISOFLAVONE DERIVATIVE;

CHEMISTRY; CLOVER; CONFERENCE PAPER; ELECTROSPRAY MASS SPECTROMETRY; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; ISOLATION AND PURIFICATION; METHODOLOGY; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY; SOYBEAN;

CHROMATOGRAPHY, HIGH PRESSURE LIQUID; ISOFLAVONES; MAGNETIC RESONANCE SPECTROSCOPY; SOYBEANS; SPECTROMETRY, MASS, ELECTROSPRAY IONIZATION; TRIFOLIUM;

GLYCINE MAX; TRIFOLIUM PRATENSE;

EID: 33646240146     PISSN: 16134125     EISSN: 16134133     Source Type: Journal    
DOI: 10.1002/mnfr.200500206     Document Type: Conference Paper

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