Articles on: isoflavones

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The HPLC method used a C8 column and the potassium chloride in aqueous acetic acid as a mobile phase with a linear gradient. The retention time was a bit over 20 min and the identity of the peak was confirmed as furosine by MS (mass spectrometry).

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During the heating process carbonyl groups of sugars react with amino groups of amino acids and peptides forming a variety of products. The products of this, so-called, Maillard reaction contribute to flavor, aroma, and color of soy milk.

  

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