Variations in isoflavone levels in soy foods and soy protein isolates and issues related to isoflavone databases and food labeling.

Setchell, Kenneth D R

Variations in isoflavone levels in soy foods and soy protein isolates and issues related to isoflavone databases and food labeling. [electronic resource] - Journal of agricultural and food chemistry Jul 2003 - 4146-55 p. digital

Publication Type: Journal Article; Research Support, U.S. Gov't, P.H.S.

0021-8561

10.1021/jf026199b doi


Beverages
Chromatography, High Pressure Liquid
Databases, Factual
Food Labeling
Genistein--analysis
Isoflavones--analysis
Proteins--analysis
Soybean Proteins--chemistry
Glycine max--chemistry