Bioaccessability of isoflavone aglycones from soy food is enhanced by bile salts during in vitro digestion

被引：0
|
作者：
Walsh, KR
Zhang, YC
Vodovotz, Y
Schwartz, SJ
Failla, ML
机构：
[1] Ohio State Univ, Interdisciplinary PhD Program Nutr, Columbus, OH 43210 USA
[2] Ohio State Univ, Dept Human Nutr, Columbus, OH 43210 USA
来源：
FASEB JOURNAL | 2003年 / 17卷 / 04期
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D O I：
暂无
中图分类号：
Q5 [生物化学]; Q7 [分子生物学];
学科分类号：
071010 ; 081704 ;
摘要：
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页码：A279 / A279
页数：1
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