Hwan Nam, Dae <br/><br/>
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 
<br/><br/> Publication Type: Journal Article; Research Support, Non-U.S. Gov't 
<br/><br/><label>ISSN: </label>1750-3841 
<br/><br/><label>Standard No.: </label>10.1111/j.1750-3841.2011.02350.x  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Animals<br/>Antioxidants--analysis<br/>Aspergillus oryzae--metabolism<br/>Cell Line<br/>Fermentation<br/>Isoflavones--analysis<br/>Mice<br/>Oxidation-Reduction<br/>Republic of Korea<br/>Glycine max--chemistry