Evaluation of isoflavone content and antioxidant activity of soy-wheat pasta-Reference-Cited by-同舟云学术

Evaluation of isoflavone content and antioxidant activity of soy-wheat pasta

Published:2009-07 Issue:7 Volume:44 Page:1304-1313
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:

Author:

Baiano Antonietta,Terracone Carmela,Gambacorta Giuseppe,La Notte Ennio

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2009.01959.x/fullpdf

Reference48 articles.

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4. Supercritical fluid extraction of daidzein and genistein isoflavones from soybean hypocotyl after hydrolysis with endogenous β-glucosidase;Araújo;Analytical, Nutritional and Clinical Methods,2007

5. Structure-activity relationship for antioxidant activities of a series of flavonoids in a liposomal system;Arora;Free Radical Biology & Medicine,1998

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