. "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)." . "V, Z(MSM 263100020)" . . "RIV/00216305:26310/02:PU50262!RIV11-MSM-26310___" . . . "Vr\u00E1nov\u00E1, Dana" . . "HPLC, daidzei,genistein,identification"@en . "Qantification of soy isoflavones daidzein and genistain in meat products by HPLC"@en . . "RIV/00216305:26310/02:PU50262" . "CZ - \u010Cesk\u00E1 republika" . "0009-2770" . . "Drd\u00E1k, Milan" . . . "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 . "Chemick\u00E9 listy" . "26310" . . . "96(S)" . "661259" . "[FFBA718B74A7]" . "198"^^ . "96" . . "Qantification of soy isoflavones daidzein and genistain in meat products by HPLC" . "Fiala, David" . "3"^^ . . "Qantification of soy isoflavones daidzein and genistain in meat products by HPLC" . "3"^^ . . "Qantification of soy isoflavones daidzein and genistain in meat products by HPLC"@en . . . . . .