8-Hydroxygenistein formation of soybean fermented with Aspergillus oryzae BCC 3088

• المؤلفون الرئيسيون: Punjaisee C., Chaiyasut C., Chansakaow S., Tharata S., Visessanguan W., Punjaisee S.
• التنسيق: مقال
• اللغة: English
• منشور في: 2014
• الوصول للمادة أونلاين: http://www.scopus.com/inward/record.url?eid=2-s2.0-79952498430&partnerID=40&md5=2342aa10f32f81bb0c1d332e6d094e8f; http://cmuir.cmu.ac.th/handle/6653943832/4649

The isoflavone content of soybean was studied by incubated Thai native soybean (Glycine max (L) Merr, SJ.2) with Aspergillus oryzae BCC 3088. The changes of the isoflavone analogue content were analysed by HPLC. Mass spectrometry was used to confirm the presence of substances in fermented soybean wi...