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. Author manuscript; available in PMC: 2018 Sep 1.
Published in final edited form as: J Chromatogr B Analyt Technol Biomed Life Sci. 2017 Jul 24;1061-1062:292–299. doi: 10.1016/j.jchromb.2017.07.040

Figure 5. SD concentrations in common soy-based food products.

Figure 5

Panel A shows ranges of SDs quantified in soy oil products ranged from 4.7 to 17.4 μM. Each brand was analyzed in duplicate. Panel B shows ranges of SDs detected in tofu products.