Isoflavone content and anti-acetylcholinesterase activity in commercial douchi (a traditional Chinese salt-fermented soybean food)

Japan Agricultural Research Quarterly

Volumn 43, Issue 4, 2009, Pages 301-307

  Liu, Yaqiong ^a   Wang, Lijun ^a   Cheng, Yongqiang ^a   Saito, Masayoshi ^b   Yamaki, Kohji ^b,c   Qiao, Zhihong ^a   Li, Lite ^a  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

^b JAPAN INTERNATIONAL RESEARCH CENTER FOR AGRICULTURAL SCIENCES   (Japan)

^c NATIONAL FOOD RESEARCH INSTITUTE   (Japan)

Author keywords

Alzheimer's disease; Fermented food

Indexed keywords

ASPERGILLUS; GLYCINE MAX; MUCOR;

EID: 77349091831     PISSN: 00213551     EISSN: None     Source Type: Journal    
DOI: 10.6090/jarq.43.301     Document Type: Article

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