Discovery of an S-equol rich food stinky tofu, a traditional fermented soy product in Taiwan

International Journal of Food Sciences and Nutrition

Volumn 63, Issue 8, 2012, Pages 964-970

  Abiru, Yasuhiro ^a   Kumemura, Megumi ^a   Ueno, Tomomi ^a   Uchiyama, Shigeto ^a   Masaki, Kyosuke ^b  

^a OTSUKA PHARMACEUTICAL CO LTD   (Japan)

^b MIYAGI GAKUIN WOMEN'S UNIVERSITY   (Japan)

Author keywords

Equol; Fermentation; Isoflavone; Menopause; Phytoestrogen

Indexed keywords

EQUOL; GLYCOSIDE; PHYTOESTROGEN;

ANIMAL; ARTICLE; CHEMISTRY; CHICKEN; COMPARATIVE STUDY; DIET; EGG YOLK; ETHNOLOGY; FERMENTATION; HUMAN; LIMIT OF DETECTION; MICROBIOLOGY; ODOR; REPRODUCIBILITY; SEASON; SENSATION; SOYBEAN; STEREOISOMERISM; TAIWAN;

ANIMALS; CHICKENS; DIET; EGG YOLK; EQUOL; FERMENTATION; GLYCOSIDES; HUMANS; LIMIT OF DETECTION; ODORS; PHYTOESTROGENS; REPRODUCIBILITY OF RESULTS; SEASONS; SENSATION; SOY FOODS; STEREOISOMERISM; TAIWAN;

GLYCINE MAX;

EID: 84868667792     PISSN: 09637486     EISSN: 14653478     Source Type: Journal    
DOI: 10.3109/09637486.2012.687369     Document Type: Article

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