Art
J-GLOBAL ID：200902126932126058   Reference number：95A0497229

Changes of Isoflavones at Various Stages of Fermentation in Defatted Soybeans.

大豆発酵過程における抗酸化性物質イソフラボンの変化
Author (3)：
IKEDA RYOKO

About IKEDA RYOKO

(九州女大 家政)

About 九州女大 家政

, 
OTA NAOKAZU

About OTA NAOKAZU

(熊本県大)

About 熊本県大

, 
WATANABE TADAO

About WATANABE TADAO

(福岡女学院大 人文)

About 福岡女学院大 人文


Material：
日本食品科学工学会誌  (Journal of the Japanese Society for Food Science and Technology)

About 日本食品科学工学会誌


Volume： 42  Issue： 5  Page： 322-327  Publication year： May. 1995 
JST Material Number： F0895A  ISSN： 1341-027X  CODEN： NSKKEF  Document type： Article
Article type： 原著論文  Country of issue： Japan (JPN)  Language： JAPANESE (JA)
Thesaurus term：
Thesaurus term/Semi thesaurus term
Keywords indexed to the article.
All keywords is available on JDreamIII(charged).
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Glycine max

About Glycine max

,...
Semi thesaurus term：
Thesaurus term/Semi thesaurus term
Keywords indexed to the article.
All keywords is available on JDreamIII(charged).
On J-GLOBAL, this item will be available after more than half a year after the record posted. In addtion, medical articles require to login to MyJ-GLOBAL.
isoflavone

About isoflavone


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JST classification (2)：
JST classification
Category name(code) classified by JST.
Fermented seasonings 
(FK04030S)

About Fermented seasonings

,  Vegetables and processed vegetable products 
(FJ11020O)

About Vegetables and processed vegetable products

Reference (18)：
ｍore...
Terms in the title (5)：
Terms in the title
Keywords automatically extracted from the title.
大豆

About 大豆

, 
発酵過程

About 発酵過程

, 
抗酸化性

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, 
物質

About 物質

, 
イソフラボン

About イソフラボン


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