Effect of the fermentation of whole soybean flour on the conversion of isoflavones from glycosides to aglycones

Published 2011 View Full Article

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Title
Effect of the fermentation of whole soybean flour on the conversion of isoflavones from glycosides to aglycones
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 128, Issue 3, Pages 640-644
Publisher
Elsevier BV
Online
2011-04-16
DOI
10.1016/j.foodchem.2011.03.079

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