Stability of isoflavone glucosides during processing of soymilk and tofu

Food Research International

Volumn 37, Issue 9, 2004, Pages 891-900

  Kao, T H ^a   Lu, Y F ^a   Hsieh, H C ^a   Chen, B H ^a  

^a FU JEN CATHOLIC UNIVERSITY   (Taiwan)

Author keywords

HPLC; Isoflavone; Soymilk; Tofu

Indexed keywords

CALCIUM COMPOUNDS; CONCENTRATION (PROCESS); THERMAL EFFECTS;

ISOFLAVONE GLUCOSIDES; SOYBEAN; SOYMILK;

FOOD PROCESSING;

GLYCINE MAX;

EID: 4143104828     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2004.05.007     Document Type: Article

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