Simultaneous enhancement of free isoflavone content and antioxidant potential of soybean by fermentation with Aspergillus oryzae.

Hwan Nam, Dae

Simultaneous enhancement of free isoflavone content and antioxidant potential of soybean by fermentation with Aspergillus oryzae. [electronic resource] - Journal of food science Oct 2011 - H194-200 p. digital

Publication Type: Journal Article; Research Support, Non-U.S. Gov't

1750-3841

10.1111/j.1750-3841.2011.02350.x doi


Animals
Antioxidants--analysis
Aspergillus oryzae--metabolism
Cell Line
Fermentation
Isoflavones--analysis
Mice
Oxidation-Reduction
Republic of Korea
Glycine max--chemistry