Isoflavones contents and physiological activities of soybeans fermented with Aspergillus oryzae or Bacillus natto

Journal of the Korean Society of Food Science and Nutrition

Volumn 37, Issue 2, 2008, Pages 141-147

  Chung, Woo Youl ^a   Kim, Sung Kee ^b   Son, Jong Youn ^a  

^a Hankyong National University   (South Korea)

^b Gyeonggi Province Agricultural Research and Extension Services   (South Korea)

Author keywords

Fermented soybeans; Isoflavone content; Physiological activities

Indexed keywords

ASPERGILLUS ORYZAE; BACILLUS CEREUS; BACILLUS SUBTILIS; ESCHERICHIA COLI; GLYCINE MAX; STAPHYLOCOCCUS AUREUS;

EID: 45749149582     PISSN: 12263311     EISSN: None     Source Type: Journal    
DOI: 10.3746/jkfn.2008.37.2.141     Document Type: Article

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