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Isoflavonoid Content of Hong Kong Soy Foods:
Chan, Sieu G.
;
Murphy, Patricia A.
;
Ho, Suzanne C.
...
Journal of Agricultural and Food Chemistry. 57 (2009) 12 - p. 5386-5390 , 2009
Link:
https://doi.org/10.1021/jf803870k
RT Journal T1 <Title>Isoflavonoid Content of Hong Kong Soy Foods</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.1021_jf803870k&Exemplar=1&LAN=DE A1 Chan, Sieu G. A1 Murphy, Patricia A. A1 Ho, Suzanne C. A1 Kreiger, Nancy A1 Darlington, Gerarda A1 So, Edwin K. F. A1 Chong, Portia Y. Y. PB American Chemical Society (ACS) YR 2009 SN 0021-8561 SN 1520-5118 JF Journal of Agricultural and Food Chemistry VO 57 IS 12 SP 5386 OP 5390 LK http://dx.doi.org/https://doi.org/10.1021/jf803870k DO https://doi.org/10.1021/jf803870k SF ELIB - SuUB Bremen
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