Changes in Isoflavone Compositions of Soybean during Soaking in Water

Food Science and Technology Research

Volumn 7, Issue 2, 2001, Pages 171-175

  Toda, Toshiya ^a,b   Sakamoto, Akane ^b   Takayanagi, Tsutomu ^a   Yokotsuka, Koki ^a  

^a UNIVERSITY OF YAMANASHI   (Japan)

^b Fujicco Co Ltd   (Japan)

Author keywords

Isoflavone; Soaking; Soybean; glucosidase

Indexed keywords

GLYCINE MAX;

EID: 0348238656     PISSN: 13446606     EISSN: None     Source Type: Journal    
DOI: 10.3136/fstr.7.171     Document Type: Article

References (17)

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