title: HPLC-mass spectrometry of isoflavonoids in soy and the American groundnut, Apios americana.
authors.affiliation: Department of Pharmacology & Toxicology University of Alabama at Birmingham, 35294, USA.
authors.forename: S
authors.initials: S
authors.lastname: Barnes
authors.forename: C C
authors.initials: CC
authors.lastname: Wang
authors.forename: M
authors.initials: M
authors.lastname: Kirk
authors.forename: M
authors.initials: M
authors.lastname: Smith-Johnson
authors.forename: L
authors.initials: L
authors.lastname: Coward
authors.forename: N C
authors.initials: NC
authors.lastname: Barnes
authors.forename: G
authors.initials: G
authors.lastname: Vance
authors.forename: B
authors.initials: B
authors.lastname: Boersma
mesh_terms: D002851:Chromatography, High Pressure Liquid / Q000379:methods*; D007887:Fabaceae / Q000737:chemistry*; D005285:Fermentation; D005419:Flavonoids / Q000032:analysis*; D005504:Food Analysis; D019833:Genistein / Q000032:analysis; D005960:Glucosides / Q000032:analysis; D007529:Isoflavones / Q000032:analysis*; D013058:Mass Spectrometry / Q000379:methods*; D015394:Molecular Structure; D012680:Sensitivity and Specificity; D013025:Glycine max / Q000737:chemistry*
chemical_list: D005419:Flavonoids; D005960:Glucosides; D007529:Isoflavones; D019833:Genistein