Simultaneous extraction of oil and soy isoflavones from soy sauce residue using ultrasonic-assisted two-phase solvent extraction technology
Author:
Publisher
Elsevier BV
Subject
Filtration and Separation,Analytical Chemistry
Reference29 articles.
1. Natural occurrence of deoxynivalenol in soy sauces consumed in China;Zhao;Food Control,2013
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3. Continuous microwave-assisted isoflavone extraction system: design and performance evaluation;Terigar;Bioresour. Technol.,2010
4. Pressurized liquid extraction of isoflavones from soybeans;Rostagno;Anal. Chim. Acta,2004
5. A simplified HPLC method for total isoflavones in soy products;Penalvo;Food Chem.,2004
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