Determination of isoflavones in dietary supplements containing soy, Red Clover and kudzu: Extraction followed by basic or acid hydrolysis
Author:
Publisher
Elsevier BV
Subject
Organic Chemistry,General Medicine,Biochemistry,Analytical Chemistry
Reference22 articles.
1. Handbook of Nutraceuticals and Functional Foods;Hendrich,2001
2. Determination of the Levels of Isoflavonoids in Soybeans and Soy-Derived Foods and Estimation of Isoflavonoids in the Japanese Daily Intake
3. Methods of Analysis for Functional Foods and Nutraceuticals,2002
4. Determination of isoflavone glucoside malonates in Trifolium pratense L. (red clover) extracts: quantification and stability studies
5. Improved methods for the extraction and analysis of isoflavones from soy-containing foods and nutritional supplements by reversed-phase high-performance liquid chromatography and liquid chromatography–mass spectrometry
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