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

By: Contributor(s): Producer: 20120706Description: H194-200 p. digitalISSN:
  • 1750-3841
Subject(s): Online resources: In: Journal of food science vol. 76
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Publication Type: Journal Article; Research Support, Non-U.S. Gov't

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