Characteristics of fermentation and bioavailability of isoflavones in Korean soybean paste (doenjang) with application of Bacillus sp. KH-15

International Journal of Food Science and Technology

Volumn 42, Issue 12, 2007, Pages 1497-1503

  Choi, Yang Mun ^a   Kim, Yoon Sook ^b   Ra, Kyung Soo ^c   Suh, Hyung Joo ^d  

^a Shinsung University   (South Korea)

^b Food Research Institute   (South Korea)

^c Taegu Technical College   (South Korea)

^d Korea University   (South Korea)

Author keywords

glucosidase activity; Bacillus sp.; Daidzein; Doenjang; Fibrinolytic activity; Genistein; Soybean paste

Indexed keywords

BACILLUS SP.; GLYCINE MAX; RATTUS;

EID: 36849004383     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2006.01371.x     Document Type: Article

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