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Bioactive sphingolipids are constituents of soy and dairy products
E. H. Ahn, J. J. Schroeder
Research output
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Contribution to journal
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Article
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peer-review
24
Scopus citations
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Agriculture & Biology
soybean products
100%
sphingolipids
93%
dairy products
71%
colorectal neoplasms
30%
Swiss cheese
19%
sphingosine
16%
dried skim milk
16%
food groups
15%
soy flour
15%
flakes
15%
yogurt
13%
soy protein
13%
chloroform
12%
methanol
10%
lipid content
9%
lipids
6%
Medicine & Life Sciences
Dairy Products
94%
Sphingolipids
91%
Colonic Neoplasms
22%
Soybean Proteins
17%
Yogurt
17%
Sphingosine
16%
Flour
16%
Cheese
16%
Chloroform
14%
Methanol
12%
Milk
11%
High Pressure Liquid Chromatography
10%
Fats
9%
Food
8%
Lipids
8%
Weights and Measures
7%