Detail publikace

Qantification of soy isoflavones daidzein and genistain in meat products by HPLC

VRÁNOVÁ, D. FIALA, D. DRDÁK, M.

Originální název

Typ

článek v časopise - ostatní, Jost

Jazyk

angličtina

Originální abstrakt

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).

Klíčová slova v angličtině

HPLC, daidzei,genistein,identification

Autoři

VRÁNOVÁ, D.; FIALA, D.; DRDÁK, M.

Rok RIV

2004

Vydáno

1. 1. 2002

ISSN

0009-2770

Periodikum

Chemické listy

Ročník

Číslo

96(S)

Stát

Česká republika

Strany od

196

Strany do

198

Strany počet

198

BibTex

@article{BUT46291,
  author="Dana {Vránová} and David {Fiala} and Milan {Drdák}",
  title="Qantification of soy isoflavones daidzein and genistain in meat products by HPLC",
  journal="Chemické listy",
  year="2002",
  volume="96",
  number="96(S)",
  pages="196--198",
  issn="0009-2770"
}