PerkinElmer Application Note
Padmaja Prabhu
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Articles by Padmaja Prabhu
All plant foods are complex mixtures of chemicals including both nutrients and biologically active non-nutrients, referred to as phytochemicals. Soy is known for having high concentrations of several physiologically-active phytochemicals, including isoflavones, phytate (inositol hexaphosphate), saponins, phytosterols and protease inhibitors. The isoflavones are what makes soy unique.
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Latest Updated Articles
Determination of Furan in Food by Gas Chromatography–Mass Spectrometry and Headspace SamplingPublished: November 1st 2010 | Updated:
Increased Throughput and Reduced Solvent Consumption for the Determination of Isoflavones by UHPLCPublished: December 2nd 2009 | Updated:
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