Adsorption and Desorption Characteristics and Purification of Isoflavones from Crude Soybean Extract Using Macroporous Resins
Author:
Publisher
Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences
Subject
Nutrition and Dietetics,Food Science
Link
http://journal.pan.olsztyn.pl/pdf-149816-76305
Reference70 articles.
1. Isoflavones in food supplements: chemical profile, label accordance and permeability study in Caco-2 cells;Almeida;Food & Function,2015
2. https://doi.org/10.1039/C4FO01144A
3. Isoflavonoids and Phytoestrogenic Activity;Bennetau-Pelissero;Natural Products Springer Berlin Heidelberg Germany,2013
4. https://doi.org/10.1007/978-3-642-22144-6_80
5. Analysis of isoflavones in foods;Bustamante-Rangel;Comprehensive Reviews in Food Science and Food Safety,2018
Cited by 1 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Improved Food-Processing Techniques to Reduce Isoflavones in Soy-Based Foodstuffs;Foods;2023-04-05
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