Concentration data for 6''-O-Acetylgenistin in Soy, milk Food Composition

Colour Interval Value Publication Food Name Reference
[ 0.00, 8.20 ) 0.00 mg/100 ml Aseptically processed soy milk Murphy P.A., et al (1999) Isoflavones in retail and institutional .... Journal of Agricultural and Food Chemistry 47:2697-704 PubMed (10552547)
0.00 mg/100 ml Aseptically processed soy milk Murphy P.A., et al (1999) Isoflavones in retail and institutional .... Journal of Agricultural and Food Chemistry 47:2697-704 PubMed (10552547)
0.00 mg/100 ml Soy milk Franke A.A., et al (1999) Isoflavone levels in soy foods consumed .... Journal of Agricultural and Food Chemistry 47:977-86 PubMed (10552401)
0.12 mg/100 ml High-calcium soybean milk Chan S.G., et al (2009) Isoflavonoid Content of Hong Kong Soy Fo.... Journal of Agricultural and Food Chemistry 57:5386-90 PubMed (19530716)
0.22 mg/100 ml High-calcium low-sugar soybean milk Chan S.G., et al (2009) Isoflavonoid Content of Hong Kong Soy Fo.... Journal of Agricultural and Food Chemistry 57:5386-90 PubMed (19530716)
0.24 mg/100 ml Low-sugar soybean milk Chan S.G., et al (2009) Isoflavonoid Content of Hong Kong Soy Fo.... Journal of Agricultural and Food Chemistry 57:5386-90 PubMed (19530716)
0.24 mg/100 ml Regular soybean milk Chan S.G., et al (2009) Isoflavonoid Content of Hong Kong Soy Fo.... Journal of Agricultural and Food Chemistry 57:5386-90 PubMed (19530716)
0.25 mg/100 ml Calcium-enriched soybean milk Chan S.G., et al (2009) Isoflavonoid Content of Hong Kong Soy Fo.... Journal of Agricultural and Food Chemistry 57:5386-90 PubMed (19530716)
0.27 mg/100 ml Regular soybean milk Chan S.G., et al (2009) Isoflavonoid Content of Hong Kong Soy Fo.... Journal of Agricultural and Food Chemistry 57:5386-90 PubMed (19530716)
0.31 mg/100 ml Low-fat soybean milk Chan S.G., et al (2009) Isoflavonoid Content of Hong Kong Soy Fo.... Journal of Agricultural and Food Chemistry 57:5386-90 PubMed (19530716)
0.40 mg/100 ml Pasteurized soy milk Murphy P.A., et al (1999) Isoflavones in retail and institutional .... Journal of Agricultural and Food Chemistry 47:2697-704 PubMed (10552547)
0.40 mg/100 ml Aseptically processed soy milk Murphy P.A., et al (1999) Isoflavones in retail and institutional .... Journal of Agricultural and Food Chemistry 47:2697-704 PubMed (10552547)
0.50 mg/100 ml Pasteurized soy milk Murphy P.A., et al (1999) Isoflavones in retail and institutional .... Journal of Agricultural and Food Chemistry 47:2697-704 PubMed (10552547)
0.50 mg/100 ml Pasteurized soy milk Murphy P.A., et al (1999) Isoflavones in retail and institutional .... Journal of Agricultural and Food Chemistry 47:2697-704 PubMed (10552547)
0.50 mg/100 ml Pasteurized soy milk Murphy P.A., et al (1999) Isoflavones in retail and institutional .... Journal of Agricultural and Food Chemistry 47:2697-704 PubMed (10552547)
0.50 mg/100 ml Pasteurized soy milk Murphy P.A., et al (1999) Isoflavones in retail and institutional .... Journal of Agricultural and Food Chemistry 47:2697-704 PubMed (10552547)
0.60 mg/100 ml Aseptically processed soy milk Murphy P.A., et al (1999) Isoflavones in retail and institutional .... Journal of Agricultural and Food Chemistry 47:2697-704 PubMed (10552547)
0.70 mg/100 ml Aseptically processed soy milk Murphy P.A., et al (1999) Isoflavones in retail and institutional .... Journal of Agricultural and Food Chemistry 47:2697-704 PubMed (10552547)
0.70 mg/100 ml Aseptically processed soy milk Murphy P.A., et al (1999) Isoflavones in retail and institutional .... Journal of Agricultural and Food Chemistry 47:2697-704 PubMed (10552547)
0.80 mg/100 ml Aseptically processed soy milk Murphy P.A., et al (1999) Isoflavones in retail and institutional .... Journal of Agricultural and Food Chemistry 47:2697-704 PubMed (10552547)
[ 73.80, 82.01 ) 82.00 mg/100 ml Soy milk Song T.T., et al (1998) Soy isoflavone analysis: quality control.... American Journal of Clinical Nutrition 68:1474S-1479 PubMed (9848519)