| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 7602043 | Food Chemistry | 2012 | 7 Pages |
Abstract
⺠We detect and identify a total of 19 isoflavones from Tofu-type soybean seeds. ⺠The chromatographic fingerprint analysis is utilised for qualitative evaluation. ⺠Development and validation of an LC/UV method for quantitative evaluation. ⺠A new approach for the quality control of soy isoflavones is established.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Diandian Shen, Qingli Wu, William J. Sciarappa, James E. Simon,