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

• المؤلفون الرئيسيون: Chirtchai Punjaisee, Chaiyavat Chaiyasut, Sunee Chansakaow, Somsak Tharata, Wonnop Visessanguan, Suchart Punjaisee
• التنسيق: دورية
• منشور في: 2018
• الموضوعات: Agricultural and Biological Sciences
• الوصول للمادة أونلاين: https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=79952498430&origin=inward; http://cmuir.cmu.ac.th/jspui/handle/6653943832/49629
• المؤسسة: Chiang Mai University

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...