The Biochemistry, Chemistry and Physiology of the Isoflavones in Soybeans and their Food Products-Reference-Cited by-同舟云学术

The Biochemistry, Chemistry and Physiology of the Isoflavones in Soybeans and their Food Products

Published:2010-03 Issue:1 Volume:8 Page:89-98
ISSN:1539-6851
Container-title:Lymphatic Research and Biology
language:en
Short-container-title:Lymphatic Research and Biology

Author:

Barnes Stephen¹

Affiliation:

1. Department of Pharmacology & Toxicology, University of Alabama at Birmingham and Purdue University – University of Alabama at Birmingham Botanicals Center for Age-Related Disease, Birmingham, Alabama 35294.

Publisher

Mary Ann Liebert Inc

Subject

Cardiology and Cardiovascular Medicine

Link

http://www.liebertpub.com/doi/pdf/10.1089/lrb.2009.0030

Reference63 articles.

1. Metabolic Engineering of Isoflavonoid Biosynthesis in Alfalfa

2. Retention and Changes of Soy Isoflavones and Carotenoids in Immature Soybean Seeds (Edamame) during Processing

3. LC/UV/ESI-MS Analysis of Isoflavones in Edamame and Tofu Soybeans

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