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NTIS 바로가기Food chemistry, v.100 no.1, 2007년, pp.369 - 374
Yamabe, S. , Kobayashi-Hattori, K. , Kaneko, K. , Endo, H. , Takita, T.
To clarify the effect of soybean varieties on isoflavone, a useful component for human health, in soybean products, we investigated changes in the isoflavone content and composition in rice-koji miso, after fermentation/aging for 6 or 12months using varieties of soybeans (Tohoku-126, Tohoku-135, Toh...
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