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Effect of different sample preparation methods on isoflavone, lignan, coumestan and flavonoid contents of various vegetables determined by triple quadrupole LC–MS/MS

Food ChemistryNutritionFlavonoid ContentsMedicineVarious VegetablesAnalytical ChemistryPhytochemicalTriple Quadrupole Lc–ms/msPhytochemistryPharmacologyChromatography