Changes in equol and major soybean isoflavone contents during processing and storage of yogurts made from control or isoflavone-enriched bovine milk determined using LC–MS (TOF) analysis - Concepedia

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Changes in equol and major soybean isoflavone contents during processing and storage of yogurts made from control or isoflavone-enriched bovine milk determined using LC–MS (TOF) analysis

22

Citations

31

References

2016

Year

Jitka Kašparovská, Kateřina Dadáková, Jan Lochman, S. Hadrová, Ludmila Křížová, Tomáš Kašparovský

NutritionIsoflavone-enriched Bovine MilkAnimal NutritionFood AnalysisBioanalysisAgricultural EconomicsFood ProcessingMedicineFood TechnologyChromatographyHealth Sciences

References

	Year	Citations

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