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Soybean isoflavones: effect of environment and variety on composition.

作者信息

Eldridge A C, Kwolek W F

出版信息

J Agric Food Chem. 1983 Mar-Apr;31(2):394-6. doi: 10.1021/jf00116a052.

DOI:10.1021/jf00116a052
PMID:6682871
Abstract
摘要

相似文献

1
Soybean isoflavones: effect of environment and variety on composition.大豆异黄酮：环境和品种对其成分的影响
J Agric Food Chem. 1983 Mar-Apr;31(2):394-6. doi: 10.1021/jf00116a052.
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Separation of the isomeric isoflavones from soybeans by high-performance liquid chromatography.采用高效液相色谱法从大豆中分离异构异黄酮。
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Determination of isoflavones in soy bean by high-performance liquid chromatography with amperometric detection.采用高效液相色谱-安培检测法测定大豆中的异黄酮。
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Quantification of isoflavones by capillary zone electrophoresis in soybean seeds: effects of variety and environment.大豆种子中异黄酮的毛细管区带电泳定量分析：品种和环境的影响
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Liquid chromatographic determination of the plant estrogens coumestrol and isoflavones in animal feed.动物饲料中植物雌激素香豆雌酚和异黄酮的液相色谱测定法。
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6
Antioxidant capacity of seed coat, dehulled bean, and whole black soybeans in relation to their distributions of total phenolics, phenolic acids, anthocyanins, and isoflavones.种皮、去皮豆和全黑大豆的抗氧化能力与其总酚类、酚酸、花青素和异黄酮的分布关系。
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Isoflavone composition, total polyphenolic content, and antioxidant activity in soybeans of different origin.不同产地大豆的异黄酮组成、总多酚含量和抗氧化活性。
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Soybean isoflavones. Characterization, determination, and antifungal activity.大豆异黄酮。特性、测定及抗真菌活性。
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Isoflavone content of soya-based laboratory animal diets.基于大豆的实验动物饲料中的异黄酮含量。
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Effect of Cooking on Isoflavones, Phenolic Acids, and Antioxidant Activity in Sprouts of Prosoy Soybean (Glycine max).烹饪对早熟大豆（Glycine max）芽苗菜中异黄酮、酚酸及抗氧化活性的影响
J Food Sci. 2016 Jul;81(7):C1679-91. doi: 10.1111/1750-3841.13351. Epub 2016 Jun 3.

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