| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 1188510 | Food Chemistry | 2011 | 5 Pages |
Abstract
⺠6,7,4â²-Trihydroxyisoflavone isolated from fermented soybean paste (Doenjang) had high antioxidant and lipid inhibition effect. ⺠Until now, there are no reports on the lipid inhibition of 6,7,4â²-trihydroxyisoflavone from Doenjang. ⺠6,7,4â²-Trihydroxyisoflavone compound is of growing scientific interest due to its attractive biological properties.
Keywords
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Changhyun Roh, Uhee Jung, Sung Kee Jo,