Quantification of the Group B Soyasaponins by High-Performance Liquid Chromatography
Author:
Affiliation:
1. Department of Food Science and Human Nutrition, 2312 Food Science Building, Iowa State University, Ames, Iowa 50011
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf0114740
Reference30 articles.
1. Factors Affecting Isoflavone Content in Soybean Seeds: Changes in Isoflavones, Saponins, and Composition of Fatty Acids at Different Temperatures during Seed Development
2. Saponin content of soya and some commercial soya products by means of high-performance liquid chromatography of the sapogenins
3. Isolation and Structural Elucidation of DDMP-Conjugated Soyasaponins as Genuine Saponins from Soybean Seeds
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