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Simultaneous Enhancement of Free Isoflavone Content and Antioxidant Potential of Soybean by Fermentation with Aspergillus oryzae

✍ Scribed by Dae Hwan Nam; Hyo Jung Kim; Ji Sun Lim; Kyoung Heon Kim; Cheon-Seok Park; Jeong Hwan Kim; Jinkyu Lim; Dae Young Kwon; In-Ho Kim; Jong-Sang Kim

Book ID: 111407072
Publisher: Institute of Food Technologists
Year: 2011
Tongue: English
Weight: 342 KB
Volume: 76
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1750-3841.2011.02350.x

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