Showing Publication (SCHWARTZ 2009)
Schwartz H., Sontag G. (2009) Comparison of sample preparation methods for analysis of isoflavones in foodstuffs. Analytica Chimica Acta 633:204-15 PubMed (19166724)
Abbreviation: SCHWARTZ 2009
Pubmed ID: 19166724
Food Composition
This publication was used to obtain 6 food polyphenol content values.
| Original Content Value | Original Food Description | Commercial Origin | Number of Samples Analyzed |
|---|---|---|---|
| 15.10 mg/100 g FW | Tofu | yes | 1 |
| 2.00 mg/100 g FW | Tofu | yes | 1 |
| 23.80 mg/100 g FW | Tofu | yes | 1 |
| 14.90 mg/100 g FW | Tofu | yes | 1 |
| 2.00 mg/100 g FW | Tofu | yes | 1 |
| 23.30 mg/100 g FW | Tofu | yes | 1 |