Isoflavone content and antioxidant activity of Thai fermented soybean and its capsule formulation

African Journal of Biotechnology

Volumn 9, Issue 26, 2010, Pages 4120-4126

  Chaiyasut, Chaiyavat ^a   Kumar, Thapana ^a   Tipduangta, Pramote ^a   Rungseevijitprapa, Wandee ^b  

^a CHIANG MAI UNIVERSITY   (Thailand)

^b UBON RATCHATHANI UNIVERSITY   (Thailand)

Author keywords

Antioxidant activity; Aspergillus oryzae; Fermented soybean; Radical scavenging; Reducing power

Indexed keywords

2,2' AZINOBIS(3 ETHYLBENZOTHIAZOLINE 6 SULFONIC ACID); AGLYCONE; DAIDZEIN; DAIDZIN; GELATIN; GENISTEIN; GENISTIN; HERBACEOUS AGENT; ISOFLAVONE; SCAVENGER;

ANTIOXIDANT ACTIVITY; ARTICLE; ASPERGILLUS ORYZAE; CONTROLLED STUDY; DIET SUPPLEMENTATION; DRUG CAPSULE; DRUG DETERMINATION; DRUG FORMULATION; DRUG GRANULATION; DRUG MECHANISM; DRUG QUALITY; DRUG SOLUBILITY; DRUG STRUCTURE; FERMENTATION TECHNIQUE; FERMENTED PRODUCT; SOYBEAN; THAILAND;

ASPERGILLUS ORYZAE; GLYCINE MAX;

EID: 77954836277     PISSN: 16845315     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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