Analysis of soybean isoflavones in food by capillary zone electrophoresis

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00216305%3A26310%2F02%3APU34724" target="_blank" >RIV/00216305:26310/02:PU34724 - isvavai.cz</a>

Result on the web

—

DOI - Digital Object Identifier

—

Result language

angličtina

Original language name

Analysis of soybean isoflavones in food by capillary zone electrophoresis

Original language description

Capillary zone electrophoresis (CZE) is a powerful microanalytical technique based on electrophoretic separation in narrow capillaries. The fast speed of analysis, high resolution and sensitivity make CZE an attractive method to separate a wide range ofcharged and uncharged compounds, including substances of food interest. An example of application CZE is determination soybean proteins in commercial soybean products. The appplication of the methods to analysis of sweeteners is also discussed.

Czech name

—

Czech description

—

Type

J_x - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)

CEP classification

CE - Biochemistry

OECD FORD branch

—

Project

—

Continuities

V - Vyzkumna aktivita podporovana z jinych verejnych zdroju

Publication year

2002

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Chemické listy

ISSN

0009-2770

e-ISSN

—

Volume of the periodical

97

Issue of the periodical within the volume

8

Country of publishing house

CZ - CZECH REPUBLIC

Number of pages

2

Pages from-to

—

UT code for WoS article

—

EID of the result in the Scopus database

—