Isoflavonoid content of Hong Kong soy foods

Journal of Agricultural and Food Chemistry

Volumn 57, Issue 12, 2009, Pages 5386-5390

  Chan, Sieu G ^a   Murphy, Patricia A ^b   Ho, Suzanne C ^a   Kreiger, Nancy ^c   Darlington, Gerarda ^d   So, Edwin K F ^a   Chong, Portia Y Y ^a  

^a CHINESE UNIVERSITY OF HONG KONG   (Hong Kong)

^b IOWA STATE UNIVERSITY   (United States)

^c UNIVERSITY OF TORONTO   (Canada)

^d UNIVERSITY OF GUELPH   (Canada)

Author keywords

Daidzein; Genistein; Glycitein; HPLC; Isoflavones; Soy products

Indexed keywords

ISOFLAVONE DERIVATIVE; SOYBEAN PROTEIN;

ARTICLE; FOOD ANALYSIS; HONG KONG; SOYBEAN;

FOOD ANALYSIS; HONG KONG; ISOFLAVONES; SOY FOODS; SOYBEAN PROTEINS;

GLYCINE MAX; OSTREIDAE;

EID: 67649173280     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf803870k     Document Type: Article

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