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

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Title
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
Authors
Keywords
Phytoestrogens, Isoflavones, Bovine milk, Equol, Dairy products, Storage
Journal
FOOD CHEMISTRY
Volume 222, Issue -, Pages 67-73
Publisher
Elsevier BV
Online
2016-12-09
DOI
10.1016/j.foodchem.2016.12.010

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