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Potent Antioxidative Isoflavones Isolated from Soybeans Fermented with Aspergillus saitoi

H Esaki1, H Onozaki1, Y Morimitsu2

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

Bioscience, Biotechnology, and Biochemistry
|July 10, 2016
PubMed

Keywords:
8-hydroxydaidzein8-hydroxygenisteinAspergillus saitoiantioxidantfermented soybeans

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