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Changes in Isoflavone Compositions of Soybean Foods during Cooking Process
isoflavones soybean foods cluster analysis
2009/7/8
We evaluated the concentration and distribution of isoflavones in a total of 50 samples of soybean foods consumed daily in Japan by high-performance liquid chromatography (HPLC). A hierarchical cluste...
Changes in Isoflavone Compositions of Soybean during Soaking in Water
Isoflavone Compositions Soybean Water
2009/6/18
We examined changes in isoflavone compositions of 4 varieties of soybean (Toyomusume, Tamahomare, Murayutaka, Toyokomachi) during soaking in water, which is one of the important food processing proced...