Thermal behavior of malonylglucoside isoflavones in soybean flour analyzed by RPHPLC/DAD and eletrospray ionization mass spectrometry

LWT

Volumn 48, Issue 1, 2012, Pages 114-119

  Aguiar, Claudio L ^a   Haddad, Renato ^b   Eberlin, Marcos N ^b   Carrão Panizzi, Mercedes C ^c   Tsai, Siu M ^a   Park, Yong K ^b  

^a UNIVERSITY OF SÃO PAULO   (Brazil)

^b UNIVERSITY OF CAMPINAS   (Brazil)

^c EMBRAPA CERRADOS   (Brazil)

Author keywords

ESI MS; Heating; Isoflavones; RPHPLC; Soybean

Indexed keywords

AMINO ACIDS; CARBOHYDRATES; ELECTROSPRAY IONIZATION; FLAVONOIDS; HEATING; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MASS SPECTROMETRY; NITROGEN FIXATION;

ELECTROSPRAY IONIZATION MASS SPECTROMETRY; ESI-MS; IONIZATION MASS SPECTROMETRY; ISOFLAVONES; METHANOL/WATER MIXTURES; REVERSED PHASE HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; RP-HPLC; SOYBEAN;

AFTER-HEAT TREATMENT;

GLYCINE MAX;

EID: 84862828601     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2012.02.017     Document Type: Article

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