Changes in equol and major soybean isoflavone contents during processing and storage of yogurts made from control or isoflavone-enriched bovine milk determined using LC–MS (TOF) analysis-Reference-Cited by-同舟云学术

Changes in equol and major soybean isoflavone contents during processing and storage of yogurts made from control or isoflavone-enriched bovine milk determined using LC–MS (TOF) analysis

Published:2017-05 Issue: Volume:222 Page:67-73
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Kašparovská Jitka,Dadáková Kateřina,Lochman Jan,Hadrová Sylvie,Křížová Ludmila,Kašparovský Tomáš

Funder

Czech Science Foundation

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

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