Isoflavones and Antioxidant Capacity of Commercial Soy-Based Beverages: Effect of Storage-Reference-Cited by-同舟云学术

Isoflavones and Antioxidant Capacity of Commercial Soy-Based Beverages: Effect of Storage

Published:2010-03-03 Issue:7 Volume:58 Page:4284-4291
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Rau De Almeida Callou Katia¹,Sadigov Shamil¹,Lajolo Franco Maria¹,Genovese Maria Ines¹

Affiliation:

1. Laboratório de Química, Bioquímica e Biologia Molecular de Alimentos, Departamento de Alimentos e Nutrição Experimental, FCF, Universidade de São Paulo, Av. Prof. Lineu Prestes 580, Bloco 14, 05508-900 São Paulo, SP, Brazil

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf904130z

Reference32 articles.

1. Soy protein, soybean isoflavones and coronary heart disease risk: Where do we stand?

2. Isoflavones in Retail and Institutional Soy Foods

3. Chemical modification of isoflavones in soyfoods during cooking and processing

4. Isoflavones in processed soybean products from Ecuador

5. Effect of Storage Temperature and Water Activity on the Content and Profile of Isoflavones, Antioxidant Activity, and in Vitro Protein Digestibility of Soy Protein Isolates and Defatted Soy Flours

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