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Formation Mechanism for Potent Antioxidative o-Dihydroxyisoflavones in Soybeans Fermented with Aspergillus saitoi

H Esaki1, R Watanabe1, H Onozaki1

  • 1a Department of Food and Nutrition, Sugiyama Jogakuen University.

Bioscience, Biotechnology, and Biochemistry
|July 8, 2016
PubMed

Keywords:
8-hydroxydaidzein8-hydroxygenisteinAspergillus saitoiantioxidantsporulation

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