Comparisons of isoflavones from Korean and Chinese soybean and processed products

Biochemical Engineering Journal

Volumn 36, Issue 1, 2007, Pages 49-53

  Lee, Youn Woo ^a   Kim, Jae Duck ^b   Zheng, Jinzhu ^c   Row, Kyung Ho ^c  

^a Seoul National University   (South Korea)

^b Korea Institute of Science and Technology   (South Korea)

^c Inha University   (South Korea)

Author keywords

HPLC; Isoflavone; Processed product; Soybean

Indexed keywords

EXTRACTION; ISOMERIZATION; KETONES; LIQUID CHROMATOGRAPHY;

ISOFLAVONES; MALONYL GENISTIN; SOYABEANS;

BIOCHEMICAL ENGINEERING;

AGLYCONE; DAIDZEIN; GENISTIN; GLYCITEIN; ISOFLAVONE DERIVATIVE;

ARTICLE; CHEMICAL COMPOSITION; CHINA; CONTROLLED STUDY; EXTRACTION; FOOD PROCESSING; KOREA; NONHUMAN; PRIORITY JOURNAL; REVERSED PHASE HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; SOYBEAN;

GLYCINE MAX;

EID: 34250903000     PISSN: 1369703X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.bej.2006.06.009     Document Type: Article

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