| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 7593546 | Food Chemistry | 2015 | 12 Pages |
Abstract
Percentage distribution of aglycone form isoflavones, 6â³-O-malonylglucoside form isoflavones and 7-O-β-glucoside form isoflavones in fermented soy products.
Keywords
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Lu Xu, Bin Du, Baojun Xu,