Novel Tartaric Acid Isoflavone Derivatives That Play Key Roles in Differentiating Japanese Soy Sauces

Journal of Agricultural and Food Chemistry

Volumn 45, Issue 10, 1997, Pages 3753-3759

  Kinoshita, Emiko ^a   Ozawa, Yoshinori ^a   Aishima, Tetsuo ^a  

^a KIKKOMAN CORPORATION   (Japan)

Author keywords

Daidzein; Genistein; New isoflavones; Pattern recognition; Soy sauce

Indexed keywords

EID: 0343399342     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf9702095     Document Type: Article

References (22)

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