Study of the isoflavone content of different extracts of Medicago spp. as potential active ingredient
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Exploring the antioxidant potentiality of two food by-products into a topical cream: stability, in vitro and in vivo evaluation.Isoflavones in food supplements: chemical profile, label accordance and permeability study in Caco-2 cells.Perennial legumes as a source of ingredients for healthy food: proximate, mineral and phytoestrogen composition and antibacterial activity.Advances in isoflavone profile characterisation using matrix solid-phase dispersion coupled to HPLC/DAD in Medicago species.The Castanea sativa bur as a new potential ingredient for nutraceutical and cosmetic outcomes: preliminary studies.
P2860
Study of the isoflavone content of different extracts of Medicago spp. as potential active ingredient
description
wetenschappelijk artikel
@nl
наукова стаття, опублікована в червні 2014
@uk
name
Study of the isoflavone conten ...... as potential active ingredient
@en
Study of the isoflavone conten ...... as potential active ingredient
@nl
type
label
Study of the isoflavone conten ...... as potential active ingredient
@en
Study of the isoflavone conten ...... as potential active ingredient
@nl
prefLabel
Study of the isoflavone conten ...... as potential active ingredient
@en
Study of the isoflavone conten ...... as potential active ingredient
@nl
P50
P1476
Study of the isoflavone conten ...... as potential active ingredient
@en
P2093
Ivone Almeida
Maria Beatriz P.P. Oliveira
P304
P356
10.1016/J.INDCROP.2014.03.014
P577
2014-06-01T00:00:00Z