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NTIS 바로가기Journal of bioscience and bioengineering, v.100 no.6, 2005년, pp.685 - 687
Nakajima, Nobuyoshi (Graduate School of Health and Welfare Science, Okayama Prefectural University, Kuboki, Soja, Okayama 719-1197, Japan) , Nozaki, Nobuyuki (Industrial Technology Center of Okayama Prefecture, Haga, Okayama 701-1296, Japan) , Ishihara, Kohji (Department of Life Science, Okayama University of Science, Ridai-cho, Okayama 700-0005, Japan) , Ishikawa, Akiko (Graduate School of Health and Welfare Science, Okayama Prefectural University, Kuboki, Soja, Okayama 719-1197, Japan) , Tsuji, Hideaki (Graduate School of Health and Welfare Science, Okayama Prefectural University, Kuboki, Soja, Okayama 719-1197, Japan)
To produce a tempeh-like functional food containing a high level of isoflavone with a high absorptivity, we analyzed changes in the composition of isoflavone during tempeh fermentation and the difference in isoflavone content depending on the soybean variety and particular tissue. By adding soybean ...
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