Isoflavone Profiles of Red Clovers and Their Distribution in Different Parts Harvested at Different Growing Stages

Author:

Tsao Rong1,Papadopoulos Yousef1,Yang Raymond1,Young J. Chris1,McRae Ken1

Affiliation:

1. Food Research Program, Agriculture & Agri-Food Canada, 93 Stone Road West, Guelph, Ontario N1G 5C9, and Crops and Livestock Research Centre, Agriculture and Agri-Food Canada, 440 University Avenue, Charlottetown C1A 4N6, PEI, Canada

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Reference27 articles.

1. Phytoestrogen content of foods—a compendium of literature values

2. Leung, A. Y.; Foster, S.Encyclopedia of Common Natural Ingredients Used in Food, Drugs and Cosmetics, 2nd ed.; Wiley:  New York, 1996; p 177.

3. Foster, S.; Duke, J.Peterson Field GuidesEastern/Central Medicinal Plants; Houghton Mifflin:  Boston, 1990; p 158.

4. Determination of isoflavone glucoside malonates in Trifolium pratense L. (red clover) extracts: quantification and stability studies

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