About: Qantification of soy isoflavones daidzein and genistain in meat products by HPLC     Goto   Sponge   NotDistinct   Permalink

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Description
  • Soy proteins are added to meat products very often, as they are able to bind high amount of water and fat. The most widespread markers which can be used for qualitative and quantitative determination of additives in food products are nucleic acids and proteins. On the other hand, plant additives contain large amount of low molecular weight substances, which can serve as suitable analytical markers. Soybeans isoflavones have the same function(daidzein and genistein).
  • Soy proteins are added to meat products very often, as they are able to bind high amount of water and fat. The most widespread markers which can be used for qualitative and quantitative determination of additives in food products are nucleic acids and proteins. On the other hand, plant additives contain large amount of low molecular weight substances, which can serve as suitable analytical markers. Soybeans isoflavones have the same function(daidzein and genistein). (en)
Title
  • Qantification of soy isoflavones daidzein and genistain in meat products by HPLC
  • Qantification of soy isoflavones daidzein and genistain in meat products by HPLC (en)
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  • Qantification of soy isoflavones daidzein and genistain in meat products by HPLC
  • Qantification of soy isoflavones daidzein and genistain in meat products by HPLC (en)
skos:notation
  • RIV/00216305:26310/02:PU50262!RIV11-MSM-26310___
http://linked.open...avai/riv/aktivita
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  • V, Z(MSM 263100020)
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  • 96(S)
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  • RIV/00216305:26310/02:PU50262
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  • HPLC, daidzei,genistein,identification (en)
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  • 96
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  • Vránová, Dana
  • Fiala, David
  • Drdák, Milan
http://linked.open...n/vavai/riv/zamer
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  • 0009-2770
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http://localhost/t...ganizacniJednotka
  • 26310
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