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

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

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...

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書目詳細資料
Main Authors:	Chirtchai Punjaisee, Chaiyavat Chaiyasut, Sunee Chansakaow, Somsak Tharata, Wonnop Visessanguan, Suchart Punjaisee
格式:	雜誌
出版:	2018
主題:	Agricultural and Biological Sciences
在線閱讀:	https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=79952498430&origin=inward http://cmuir.cmu.ac.th/jspui/handle/6653943832/49629
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