Analytical and compositional aspects of isoflavones in food and their biological effects

Alicja Mortenson, Sabine E. Kulling, Heidi Schwartz, Ian Rowland, Corinna E. Ruefer, Gerald Rimbach, Aedin Cassidy, Pamela Magee, Julie Millar, Wendy L. Hall, Franziska Kramer Berkved, Ilona K. Sorensen, Gerhard Sontag

Research output: Contribution to journalArticle

Original languageEnglish
Pages (from-to)S266-309
JournalMolecular Nutrition & Food Research
Volume53
Issue numberSuppl 2
DOIs
Publication statusPublished - 2009

Cite this

Mortenson, A., Kulling, S. E., Schwartz, H., Rowland, I., Ruefer, C. E., Rimbach, G., Cassidy, A., Magee, P., Millar, J., Hall, W. L., Kramer Berkved, F., Sorensen, I. K., & Sontag, G. (2009). Analytical and compositional aspects of isoflavones in food and their biological effects. Molecular Nutrition & Food Research, 53(Suppl 2), S266-309. https://doi.org/10.1002/mnfr.200800478