Research Article

Content composition and antioxidant activity of isoflavones in commercial and homemade soymilk and tofu

  1. Michiko Ishihara,
  2. Harmit Singh*,
  3. Glen Chung,
  4. Chick Tam

Article first published online: 19 SEP 2007

DOI: 10.1002/jsfa.3041

Issue

Journal of the Science of Food and Agriculture

Journal of the Science of Food and Agriculture

Volume 87, Issue 15, pages 2844–2852, December 2007

Additional Information

How to Cite

Ishihara, M., Singh, H., Chung, G. and Tam, C. (2007), Content composition and antioxidant activity of isoflavones in commercial and homemade soymilk and tofu. J. Sci. Food Agric., 87: 2844–2852. doi: 10.1002/jsfa.3041

Author Information

  1. School of Kinesiology and Nutritional Science, California State University, Los Angeles, CA 90032, USA

*School of Kinesiology and Nutritional Science, California State University Los Angeles, CA 90032, USA

Publication History

  1. Issue published online: 9 NOV 2007
  2. Article first published online: 19 SEP 2007
  3. Manuscript Accepted: 22 MAY 2007
  4. Manuscript Revised: 19 MAY 2007
  5. Manuscript Received: 5 JAN 2007

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