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Simultaneous enhancement of free isoflavone content and antioxidant potential of soybean by fermentation with aspergillus oryzae.(Report)

Dae Hwan Nam ; Hyo Jung Kim ; Ji Sun Lim ; Kyoung Heon Kim ; Cheon - Seok Park ; Jeong Hwan Kim ; Jinkyu Lim ; Dae Young Kwon ; In - Ho Kim

Journal of Food Science, Oct, 2011, Vol.76(8), p.H194-H200 [Peer Reviewed Journal]

Cengage Learning, Inc.

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Simultaneous Enhancement of Free Isoflavone Content and Antioxidant Potential of Soybean by Fermentation with Aspergillus oryzae

Nam, Dae ; Kim, Hyo ; Lim, Ji ; Kim, Kyoung ; Park, Cheon-Seok ; Kim, Jeong ; Lim, Jinkyu ; Kwon, Dae ; Kim, In-Ho ; Kim, Jong-Sang

Journal of Food Science, Oct 2011, Vol.76(8), p.H194 [Peer Reviewed Journal]

© ProQuest LLC All rights reserved

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Simultaneous Enhancement of Free Isoflavone Content and Antioxidant Potential of Soybean by Fermentation with Aspergillus oryzae

Hwan Nam, Dae ; Jung Kim, Hyo ; Sun Lim, Ji ; Heon Kim, Kyoung ; Park, Cheon‐Seok ; Hwan Kim, Jeong ; Lim, Jinkyu ; Young Kwon, Dae ; Kim, In‐Ho ; Kim, Jong‐Sang

Journal of Food Science, October 2011, Vol.76(8), pp.H194-H200 [Peer Reviewed Journal]

John Wiley & Sons, Inc.

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Simultaneous Enhancement of Free Isoflavone Content and Antioxidant Potential of Soybean by Fermentation with Aspergillus oryzae
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Simultaneous Enhancement of Free Isoflavone Content and Antioxidant Potential of Soybean by Fermentation with Aspergillus oryzae

Hwan Nam, Dae ; Jung Kim, Hyo ; Sun Lim, Ji ; Heon Kim, Kyoung ; Park, Cheon-Seok ; Hwan Kim, Jeong ; Lim, Jinkyu ; Young Kwon, Dae ; Kim, In-Ho ; Kim, Jong-Sang

Journal of Food Science, 10/2011, Vol.76(8), pp.H194-H200 [Peer Reviewed Journal]

Wiley (via CrossRef)

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Simultaneous enhancement of free isoflavone content and antioxidant potential of soybean by fermentation with Aspergillus oryzae.

Hwan Nam, Dae ; Jung Kim, Hyo ; Sun Lim, Ji ; Heon Kim, Kyoung ; Park, Cheon-Seok ; Hwan Kim, Jeong ; Lim, Jinkyu ; Young Kwon, Dae ; Kim, In-Ho ; Kim, Jong-Sang Hwan Nam, Dae (correspondence author) ; Hwan Nam, Dae (record owner)

Journal of food science, October 2011, Vol.76(8), pp.H194-H200 [Peer Reviewed Journal]

© ProQuest LLC All rights reserved

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Simultaneous enhancement of free isoflavone content and antioxidant potential of soybean by fermentation with Aspergillus oryzae

Hwan Nam, Dae ; Jung Kim, Hyo ; Sun Lim, Ji ; Heon Kim, Kyoung ; Park, Cheon-Seok ; Hwan Kim, Jeong ; Lim, Jinkyu ; Young Kwon, Dae ; Kim, In-Ho ; Kim, Jong-Sang

Journal of food science, October 2011, Vol.76(8), pp.H194-200 [Peer Reviewed Journal]

MEDLINE/PubMed (U.S. National Library of Medicine)

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