2016•Food ChemistryRequires access

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

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

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Key concepts: Daidzein, Glycitein, Equol, Genistein, Isoflavones, Chemistry, Phytoestrogens, Food science

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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 — Research Paper | ScholarLens