The influence of isoflavone glycosides on the taste of subterranean clover leaves
- 1 October 1973
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 24 (10) , 1235-1240
- https://doi.org/10.1002/jsfa.2740241012
Abstract
No abstract availableKeywords
This publication has 7 references indexed in Scilit:
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- Taste and structure in phenolic glycosidesJournal of Agricultural and Food Chemistry, 1969
- Isolation of lanceolarin, a new glycoside of biochanin-A, from the root-bark ofTetrahedron Letters, 1965
- Isoflavone mutations in subterranean clover. I. Their production, characteristics and inheritanceAustralian Journal of Agricultural Research, 1965
- Varietal variation in the isoflavone content of subterranean clover: Its estimation by a microtechniqueAustralian Journal of Agricultural Research, 1965
- The oestrogenic isoflavones of subterranean cloverAustralian Journal of Agricultural Research, 1964
- Preference thresholds for taste discrimination in goatsThe Journal of Agricultural Science, 1959